Roastedtomatomargheritapizzastyle Recipes

MARGHERITA PIZZA RECIPE

Steps:

• Make a basic pizza dough yourself or buy ready-made pizza dough from the store.
• Transfer the dough to a bowl and seal the bowl with plastic wrap to keep the moisture in and prevent the dough from drying out.
• Refrigerate for 24 to 48 hours. During refrigeration, the yeast will puff up the dough, elevating its aroma, flavor, and structure to new heights.
• Place a pizza stone, baking steel, or cast iron skillet in a cold oven. Crank up the heat to 500°F (260°C) and preheat for 1½ hours.
• Open a can of whole peeled tomatoes. Pour them into a bowl and crush by hand for a chunky, rustic sauce-or run them through the blender for 10-15 seconds for a silky, soupy sauce.
• Add salt to taste. For a can of tomatoes, I like to add no more than a couple of pinches. If you like your pizza sauce somewhat saltier, consider adding more.
• Take the fresh mozzarella out of the fridge. Drain from the liquid whey, transfer to a plate or bowl, and tear up by hand into bite-sized chunks.
• Remove the dough from the fridge. Rub your hands with a little cornmeal to keep the dough from sticking to your hands. Dust your work surface (wood cutting board or silicone dough mat) lightly with cornmeal for the same reasons.
• Take a piece of dough the size of a mozzarella and roll it between your hands into a ball. Place the ball on your lightly dusted work surface and begin pressing down on it with your index, middle, and ring fingers to push the air toward the crust. Repeat until the dough is flat in the center and puffy at the crust.
• Carefully take the dough in one hand and hold it upright so that it expands downward toward the work surface. Turn and repeat a few times until the pizza pie is noticeably flatter and almost twice as wide as than when you started.
• Slide one hand under the dough so that your palm and fingertips are against the work surface. While the dough rests on the back of one hand, stretch and twist it with the other. The first hand remains still while the other hand moves the dough.
• Lay the pizza pie on the work surface. Using a ladle, spread the tomato sauce evenly over the pie, almost to the edge, leaving some of the crust uncovered. Pick up with pizza peel and slide onto hot baking surface.
• Halfway through baking, open the oven and spread the mozzarella pieces on top. Close the door and let bake again until the cheese is melted and the crust is golden.
• Take out of the oven. Season with freshly-cracked black pepper and top with a handful of fresh basil leaves.

INDIAN SPICED TOMATO MARGHERITA PIZZA

Steps:

• Preheat the grill to 400 degrees F.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until just translucent, about 2 minutes, Add in the chile, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes. Remove from the heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper, to taste, and mix until well combined. Reserve.
• Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.
• Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.
• Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.
• Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.
• Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
• Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
• Serve with chips or as a salsa for tacos and burritos.

ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES

Steps:

• Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
• Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
• Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
• Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
• Repeat to make second pizza.

ROASTED-TOMATO SALSA

Steps:

• Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
• Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

FRESH TOMATO SALSA RESTAURANT-STYLE

Steps:

• Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

PIZZA MARGHERITA RECIPE BY TASTY

Steps:

• In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
• In a large mixing bowl, whisk together the flour and salt.
• Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
• Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
• Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
• Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
• Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
• To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
• Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
• Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
• Remove the dough to rest on a wire rack and repeat with remaining dough.
• To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
• Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
• Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
• Enjoy!

WHITE PIZZA WITH ROASTED TOMATOES

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.

ROASTED TOMATO SALSA

Steps:

• Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.