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.)
ZOE'S EASY, RUSTIC MINI PIZZAS
I created these delicious mini pizzas. They are more like a pizza bun. The dough is fluffy and tender, the sauce is fresh, and the cheese crisp and a little gooey. Very easy appetizer and absolutely delicious. A great appetizer, snack, or light supper!
Provided by CookieMonster
Categories Appetizers and Snacks Cheese
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Mix flour, water, olive oil, yeast, salt, and sugar together in a large bowl. Use an ice cream scoop to place 12 balls of dough onto the prepared pan, patting down slightly; dough will be very sticky. Let sit until risen, about 30 minutes, without kneading or punching down.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking pan. Toss an ice cube into the bottom of the oven to add some humidity.
- Combine tomato sauce, garlic, oregano, and basil in a bowl. Add olive oil, vinegar, and sugar; stir very well.
- Spread 1 to 2 tablespoons tomato sauce on each dough ball. Sprinkle 1 to 4 tablespoons mozzarella cheese on top and add spinach.
- Bake in the preheated oven for 15 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 27.6 g, Cholesterol 6 mg, Fat 7.6 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 385.1 mg, Sugar 2.1 g
RUSTIC TOMATO AND PORTABELLA PIZZA
The tomatoes turn to sweet like creatures, this is an additively delicious pizza.
Provided by Lynn Socko
Time 45m
Number Of Ingredients 8
Steps:
- 1. https://www.justapinch.com/recipes/bread/other-bread/multi-grain-pizza-dough.html?p=1 Prepare dough according to directions, this recipe makes dough for 3 large pizzas. Or use your favorite recipe.
- 2. Once dough is ready, add about 1-2 tsp. of olive oil to a non stick pan, cook tomatoes over low heat till tender, season with Mrs. Dash tomato and basil as you cook them.
- 3. Add about 1 tbs. of olive oil to a separate pan and cook onions till almost tender, then add portabella pcs. and cook about 5 min. more. You may need to add a little more olive oil when you add the mushrooms.
- 4. Prepare 1/4 c. of garlic infused olive oil. Roll dough out and place on pizza pan. Brush with garlic infused olive oil. Top with provolone cheese, tomatoes, mushrooms and onions. Sprinkle liberally with black pepper if desired. Bake 450° for about 20-25 min.
ONION, TOMATO, AND OLIVE PIZZAS
Categories Olive Onion Tomato Bake Cocktail Party Vegetarian Quick & Easy Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
- Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.
- Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.
- Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.
- *Available at specialty foods shops and Salt Works (800-353-7258).
RUSTIC VEGETARIAN PIZZA
"While my husband was stationed in the service in Naples, Italy, we tried all kinds of pizzas with fresh ingredients," writes Priscilla Gilbert of Indian Harbour Beach, Florida. "This veggie pizza is delicious, but not complicated to prepare or assemble."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle cornmeal over a greased baking sheet. Unroll pizza crust; shape into a 12-in. square. Place on the baking sheet. Brush with 1 teaspoon oil. Arrange nine slices of cheese over dough to within 1 in. of edges. Cut each remaining cheese slice into four pieces; set aside. , Place half of the zucchini, about 2 in. apart, around edges of cheese. Fold edges of dough about 1 in. over zucchini. Bake at 400° for 6 minutes. , Layer with onion, remaining zucchini and tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or until crust is golden brown. , Arrange reserved cheese over the tomatoes; bake 4 minutes longer or until cheese is melted. Drizzle with remaining oil. Sprinkle with basil. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 363 calories, Fat 14g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 812mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
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.
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