TOMATO PIZZA BREAD
Refrigerated pizza crust dough gets a tasty treatment from pleasant seasonings and easy cheese and tomato toppings. This basic recipe can be modified to suit individual tastes. My husband loves to add sliced ripe olives just before baking. We think it's best when served fresh out of the oven. -Kimberly McFarland, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- On a greased baking sheet, roll pizza crust into a 12x8-in. rectangle. Bake at 425° for 6-8 minutes or until the edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese. , Arrange tomato slices in a single layer over cheese. Top with remaining cheese and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 303mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
BROCCOLI AND TOMATO FLATBREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper.
- Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper.
- Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes.
- Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil.
- Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve.
PIZZA BREAD WITH ROASTED TOMATOES
A French bread baguette with cheese, a mix of tomatoes and sausage...topped with more ooey gooey cheese? That's how we do a pizza appetizer.
Provided by My Food and Family
Categories Home
Time 2h17m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Toss tomatoes with next 3 ingredients in large bowl; spread onto bottom of 12x8-inch baking dish. Bake 1 hour; cool. Chop tomatoes coarsely, reserving any juices.
- Brown sausage in large skillet on medium-high heat, stirring occasionally; drain, if necessary. Stir in spinach; cook on medium heat 2 to 3 min. or just until spinach is wilted, stirring occasionally. Stir in tomatoes, reserved juices and 2 Tbsp. Parmesan. Remove from heat.
- Place bread, cut sides up, on baking sheet; top with half the mozzarella. Cover with sausage mixture.
- Bake 12 min.; top with remaining mozzarella and Parmesan. Bake 8 min. or until mozzarella is melted. Sprinkle with oregano.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
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.
PIZZA BREAD
This moist, cheesy bread is a fun appetizer that I also use to complement Italian meals and main-dish salads.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown.
Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 389mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
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- In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a one cup measuring cup, combine warm water, yeast and sugar. Let stand 5-10 minutes.
- Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Place into a greased bowl and cover with greased plastic wrap. Let rest/rise in a warm place for 1 hour.
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