Tomato Basil Pizza Snack Recipes

TOMATO AND BASIL PIZZA

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.

FRESH TOMATO BASIL PIZZA

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.

GRILLED PIZZA WITH FRESH TOMATO AND BASIL

Steps:

• Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
• Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.

TOMATO-BASIL PIZZA RECIPE

Steps:

• Heat oven to 500ºF.
• Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; spread with sauce.
• Top with 1 cup cheese, tomatoes and basil; sprinkle with remaining cheese.
• Bake 12 to 15 min. or until cheese is melted and crust is golden brown.

PIZZA WITH FRESH TOMATOES AND BASIL

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.)

FRESH TOMATO BASIL PIZZA

Steps:

• Preheat oven to 475º.
• Place dough on an ungreased pizza pan or cookie sheet.
• Mix the garlic salt with the butter.
• Use a pastry brush to coat the entire crust with garlic butter.
• Sprinkle Mozzarella cheese over the crust.
• Toss basil and tomato with olive oil and sprinkle over the cheese.
• Bake for 8 to 10 minutes or until the cheese melts and tomatoes are slightly soft.
• Remove the pizza from the oven and sprinkle fresh Parmesan over it.
• Slice into 8 pieces and serve warm.

PIZZA WITH TOMATO, MOZZARELLA AND BASIL

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;

ROASTED TOMATO AND BASIL PIZZA

Steps:

• Preheat oven to 375 degrees.
• Slice plum tomatoes into 1/4" thick slices.
• Arrange on lightly greased cookie sheet.
• Drizzle with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• When tomatoes are ready, spread pesto on pizza crust.
• Top with sliced bocconcini and roasted tomatoes.
• Bake for 7- 9 more minutes.
• Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
• Return to oven for 2-3 more minutes.
• (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.

TOMATO & BASIL STUFFED CRUST PIZZA

Steps:

• Heat oven to 400ºF.
• Unroll pizza dough; press onto bottom and up sides of 15x10x1-inch pan sprayed with cooking spray.
• Arrange string cheese around edges of dough; fold over edges of dough to enclose cheese, pressing seams of dough together to seal. Bake 10 min.
• Spread pizza sauce onto bottom of crust; top with shredded cheese and tomatoes.
• Bake 20 min. or until edges of crust are golden brown; top with basil.

TOMATO-BASIL PITA PIZZAS

Steps:

• Place pita breads on an ungreased baking sheet. Layer with tomatoes, basil and cheese; drizzle with oil. Bake at 350° for 12-14 minutes or until cheese is melted.

FRESH TOMATO BASIL PIZZA

Steps:

• Press unrolled crescent roll into an ungreased 13" x 9" x 2" baking pan; seal seams and perforations. Bake at 375 F for 14-16 minutes.
• In skillet, saute garlic in oil for 2 minutes. Reduce heat; add basil and cook 2 minutes.
• Arrange half provlone over crust. Layer with half tomatoes and basil mixture, parmesan and sprinkle with pepper and salt. Repeat layer.
• Bake 14-16 minutes.

EASY TOMATO-BASIL PIZZA

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.

EASY TOMATO-BASIL PIZZA

Steps:

• HEAT oven to 425ºF.
• SPREAD pizza crust with cooking creme; top with remaining ingredients.
• PLACE crust directly on middle oven rack.
• BAKE 10 to 12 minute or until cheese is melted.
• Substitute: Substitute drained roasted red pepper slices for the tomatoes.
• Nutrition Information Per Serving: 210 calories, 8g total fat, 4g saturated fat, 15mg cholesterol, 510mg sodium, 27g carbohydrate, less than 1g dietary fiber, 2g sugars, 8g protein, 10%DV vitamin A, 2%DV vitamin C, 10%DV calcium, 6%DV iron.

TOMATO BASIL PIZZA SNACK

Steps:

• Preheat broiler.
• Place English muffin on a small baking sheet.
• Spread tomato sauce over top of muffin.
• Top with cheese.
• Sprinkle fresh basil and tomato on top.
• Broil until cheese is brown and sauce is bubbly.
• Serve immediately.