Tomato Basil Pizza With Mozzarella Recipes

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PIZZA WITH FRESH TOMATOES AND BASIL



Pizza with Fresh Tomatoes and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 14

1 tablespoon yellow cornmeal
Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

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.)

TOMATO AND BASIL PIZZA



Tomato and Basil Pizza image

Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 6

1/4 cup Simple Tomato Sauce
1 1/2 ounces torn fresh mozzarella
Fresh basil leaves
Basic Grilled Pizza Dough
Herb Oil for Pizza
Coarse salt and ground pepper

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

SKINNY FRESH MOZZARELLA AND TOMATO PIZZA



Skinny Fresh Mozzarella and Tomato Pizza image

The fresh mozzarella on this pizza melts beautifully, covering the entire top as it bakes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h15m

Yield 8

Number Of Ingredients 14

1 package (2 1/4 teaspoons) regular active or fast-acting dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon olive oil
4 oz fresh mozzarella cheese, well drained
2 plum (Roma) tomatoes, thinly sliced
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup thin strips fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon small capers, if desired
1 tablespoon olive oil

Steps:

  • In large bowl, dissolve yeast in warm water. Stir in half of the flour, the salt, sugar and 1 teaspoon oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.
  • Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Pat dough into 12-inch round on cookie sheet or pat in pizza pan using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
  • Cut cheese into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.
  • Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

Nutrition Facts : Fat 1, ServingSize 1 Slice, TransFat 0 g

FRESH TOMATO BASIL PIZZA



Fresh Tomato Basil Pizza image

I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 6 slices, 3 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon olive oil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.

Nutrition Facts : Calories 680 calories, Fat 44g fat (19g saturated fat), Cholesterol 57mg cholesterol, Sodium 1399mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 3g fiber), Protein 30g protein.

EASY TOMATO-BASIL PIZZA



Easy Tomato-Basil Pizza image

Impress the folks with a simple yet delicious white pizza. Get out the fresh tomatoes and basil, and this video will show exactly how easy it is.

Provided by My Food and Family

Categories     Home

Time 22m

Yield 6 servings

Number Of Ingredients 7

2/3 cup (2/3 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 Tbsp. milk
1/2 tsp. dried Italian seasoning
1 ready-to-use baked pizza crust (12 inch)
1 tomato, thinly sliced
8 fresh basil leaves, torn
1/2 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 425ºF.
  • Mix cream cheese spread, milk and Italian seasoning until blended; spread onto pizza crust. Top with remaining ingredients.
  • Place crust directly on middle oven rack.
  • Bake 10 to 12 min. or until cheese is melted.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL



Grilled Pizza with Tomato, Mozzarella, and Basil image

Categories     Cheese     Herb     Tomato     Vegetarian     Mozzarella     Basil     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

1 cup diced seeded tomatoes (about 8 ounces)
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 10-ounce tube refrigerated pizza dough
1/4 cup grated Parmesan cheese

Steps:

  • Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
  • Oil grill rack. Prepare barbecue (medium-high heat).
  • Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.

TOMATO BASIL MOZZARELLA MELT



Tomato Basil Mozzarella Melt image

Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 31m

Yield 6

Number Of Ingredients 6

6 Sister Schubert's® Mini Baguettes
½ cup prepared pesto
12 slices fresh mozzarella cheese, or more if desired
4 Roma tomatoes, sliced
Salt and pepper to taste
Fresh basil leaves

Steps:

  • Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
  • Decrease oven temperature to 375 degrees F.
  • Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

FRESH MOZZARELLA AND BASIL PIZZA



Fresh Mozzarella and Basil Pizza image

The simple ingredients on this pizza are so good, and fresh mozzarella is the best! So much better than processed. You can make your dough, or purchase uncooked pizza dough from the bakery dept. of your supermarket.This pizza is very rustic, and very similar to true pizza, in Italy.The fresh ingredients are essential to how good this is.

Provided by KittyKitty

Categories     Cheese

Time 1h

Yield 1 pizza, 4-6 serving(s)

Number Of Ingredients 7

1 (4 ounce) portion pizza dough
1/2 teaspoon extra virgin olive oil
1 large plum tomato, thinly sliced
1 tablespoon sliced fresh basil
4 slices fresh mozzarella cheese (thin slices)
1 slice country ham (optional) or 1 slice smoked ham, cut into thin strips (optional)
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°F Shape pizza dough ball into 6-8 inch circle on a lightly floured surface.( Circle doesn't have to be perfect) Place dough on a piece of prachment paper. Fold up edges of dough, forming a 1 inch border. Brush oil evenly over dough with a pastry brush, or drizzle evenly over dough.
  • Cover pizza dough circle loosely with plastic wrap, and let rise in warm place, free from drafts, 15 to 20 minutes. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven. ( I think the pizza stone is much better than the pan).
  • Remove and discard plastic wrap from dough. Layer tomato, and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
  • Bake at 450F for 10 minutes or until crust is golden.

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