TOMATO PIZZA
My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. , Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 12g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 599mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
PIZZA SAUCE WITH FRESH TOMATOES
This pizza sauce is made from fresh tomatoes and is packed with lots of flavor! The sauce will last up to 7 days in the refrigerator. You can also freeze it for future use.
Provided by Xandera
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
- Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
- Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
- Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 17.8 g, Fat 1 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 310.2 mg, Sugar 10.4 g
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
- Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
PIZZA WITH TOMATO, MOZZARELLA AND BASIL
Provided by Food Network
Yield 2 pizzas
Number Of Ingredients 16
Steps:
- Set the pizza stone into a cold oven and preheat the oven to 450 degrees. In a small sauce pan set over a low flame, heat 1 tablespoon of olive oil. Add the garlic and cook for 1 minute before adding the tomatoes. Season the tomatoes with the salt, pepper and oregano and cook over medium heat for 10 minutes. Working on a lightly floured surface, pat one of the pizza dough balls into a flat round shape, working from the center outward. While forming the shape of a pizza crust, work with the tips of the fingers and form a 1/2-inch thick edge. Continue to work outward trying to achieve as even a thickness as possible. When the pizza dough is formed into shape transfer the dough to the peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle half the Parmesan cheese evenly over the oiled pizza dough and spoon 3 tablespoons of sauce over the surface. Evenly spread half of the mozzarella over the tomato and finish building your pizza with a few basil leaves roughly torn by hand. Place the pizza onto the pizza stone in the oven by sliding the pizza off of the peel and onto the hot stone. Repeat the process for the second pizza. Bake for 15 to 20 minutes or until the surface is bubbling and the bottom of the crust is well browned.;
- In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. Yield: 2 12-inch pizza crusts;
PIZZA WITH TOMATOES, ONIONS AND OLIVES
Provided by Mark Bittman
Categories dinner, easy, pizza and calzones, main course
Time 30m
Yield 1 large, 2 medium, or more smaller pizzas
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees.
- Core tomatoes, then cut in half horizontally. Gently squeeze out liquid and shake out most seeds, then slice tomatoes as thin as possible. Salt lightly and let sit at least 10 minutes, then drain off any excess liquid.
- Top pizza rounds on baking sheet with tomatoes, onions, olives and a little olive oil. Bake for about 15 minutes, or until nicely browned.
WHITE PIZZA WITH ROASTED TOMATOES
Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. -Debbie Roppolo, San Marcos, Texas
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.
Nutrition Facts : Calories 503 calories, Fat 25g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 911mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
TOMATO SAUCE FOR CHICAGO STYLE PIZZA
From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)
Provided by lucid501
Categories Sauces
Time 1h
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the tomatoes, including the juice from the cans, into a large stockpot.
- Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
- Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
- Remove from the heat and let cool. Stir in the garlic and basil.
- Add the red pepper flakes, if desired.
- Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
- Bring to room temperature before using.
Nutrition Facts : Calories 36.4, Fat 0.3, SaturatedFat 0.1, Sodium 474.2, Carbohydrate 8.3, Fiber 2, Sugar 5.1, Protein 1.7
TOMATO WHITE PIZZA
I wrote up this recipe after I had cooked it a few times and decided I liked it. I originally made the white pizza as an excuse to cook up a whole bunch of fresh garlic and tomatoes that I had gotten from a farm. I use generic pre-made pizza crusts because I don't have time to make my own crust. If you get a decent brand they still come out great. The kicker is the salt and olive oil underneath all of the cheese, it makes for a very moist and almost sauce-like pizza topping. The tomatoes add great flavor, texture, and moisture as well.
Provided by Jack 937
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Start w./ pizza crust. Cover lightly with olive oil (I drizzle it across the whole thing, then smear it around with my hands so there is a thin layer of olive oil across the whole crust.
- Put minced garlic on pizza crust, spread around until evenly covered.
- Lightly salt.
- Cover with cheese. Cheese should not be too thin, just a single layer of shreds thick.
- Lay sliced tomatoes on pizza. I like to cover as much area as possible, but do to taste.
- Grate romano cheese over the tomatoes. Fairly thin layer.
- Sprinkle parsley flakes on top.
- Bake at 350 for 15-20 minutes until crust is golden brown.
Nutrition Facts : Calories 419.6, Fat 31.7, SaturatedFat 13.4, Cholesterol 72.7, Sodium 705.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 28.1
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