JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
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.)
TOMATO-FREE PIZZA
We started making this when my husband had to go on his kidney diet. We make it often now because it is very versatile, simple, and tasty. All of the ingredients in the sauce and toppings are adjustable or can be substituted or omitted.
Provided by JenPo
Categories Peppers
Time 27m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 17
Steps:
- For the dough:.
- Dissolve yeast in warm water.
- Stir in remaining ingredients.
- Beat about 20 strokes, then allow to rest covered about 5 minutes.
- Roll out in a pizza pan, building up crust along the edges.
- For the sauce:.
- Combine all ingredients.
- Brush on top of dough, including crust.
- For the toppings:.
- Scatter all but mozzarella onto crust evenly.
- Top with shredded mozzarella.
- Bake at 400°F for about 11-12 minutes. Pizza is done when crust is golden and cheese is melted.
Nutrition Facts : Calories 843.3, Fat 47.4, SaturatedFat 16.4, Cholesterol 79, Sodium 1441.7, Carbohydrate 69.8, Fiber 5.2, Sugar 3.2, Protein 35.4
TOMATO PIZZA
My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. , Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 12g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 599mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
More about "tomatoless pizza recipes"
TOMATO FREE PIZZA SAUCE - LIVING BEYOND ALLERGIES
From livingbeyondallergies.com
4.9/5 (15)Total Time 1 hrCategory SauceCalories 93 per serving
- Prep all your veggies. Place all ingredients in the pot and stir to combine. You want to make sure your veggies are just covered with water, so add more depending on size of your pot.
- Bring veggies to a boil over high flame. Once there, reduce flame to medium-low and let simmer for up to 45 minutes. You will know it is done when the beets are easily pierced with a fork and most of the liquid has evaporated. About 1 cup of liquid should remain.
- Carefully transfer your veggies to a blender. Add your lemon juice. To make sure your blender doesn't explode from the heat and pressure, don't place your blender lid on all the way and cover it with a towel so you don't get burned. Blend it till you reach your desired consistency. Taste for seasoning.
- Use right away on your pizza as you would any other red sauce. This keeps in the fridge for up to a week and in the freezer for up to 3 months.
OLIVE OIL PIZZA WITHOUT TOMATO SAUCE - NATTEATS
From natteats.com
4.2/5 (15)Total Time 15 minsCategory Recipes
NO-MATO (TOMATO-LESS) ROASTED VEGETABLE PIZZA SAUCE
From simplyscratch.com
5/5 (1)Total Time 45 minsCategory Homemade Ingredients & CondimentsCalories 97 per serving
12 TOMATO-FREE ITALIAN SAUCES - ORGANIC AUTHORITY
From organicauthority.com
THE BEST VEGAN ALMOND FLOUR PIZZA CRUST - SIMPLY …
From simplyquinoa.com
CHEESELESS PIZZA WITH HEIRLOOM TOMATOES AND BASIL
From sipandfeast.com
15 TOMATO-FREE ITALIAN RECIPES - HEALTHLINE
From healthline.com
- Tomatoless ‘tomato’ sauce. While tomato-based marinara sauce may be among the most widely used Italian sauces, you can mimic it using other vegetables and seasonings.
- Vegetarian pumpkin seed alfredo sauce. Alfredo sauce doesn’t typically contain tomatoes, but this is a nice alternative to tomato sauce and can be used similarly.
- Tomato-free vegetable lasagna. Lasagna doesn’t have to be slathered with tomato sauce. Instead, this recipe layers lasagna noodles with mushrooms, garlic, onion, and spinach with a creamy cheese sauce.
- Carrot pasta sauce. This is an easy tomato-free sauce that could pair well with a variety of noodles. Just cook and combine onions, grated carrots, and soy sauce for an inexpensive and simple pasta topper.
- Avocado pasta sauce. Avocados are naturally creamy and versatile. This recipe blends them with olive oil, lemon juice, garlic, and fresh basil for a simple tomato-free Italian pasta sauce.
21 EASY SKEWER RECIPES | EASY KEBAB IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
THE BEST VEGETABLE SALAD RECIPES, ACCORDING TO EATER STAFF
From eater.com
MINI PIZZA ROLL-UPS STUFFED WITH PEPPERS – THE IRISH TIMES
From irishtimes.com
20+ BEST 30-MINUTE DINNER RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
HOW TO COOK PIZZA ON A PIZZA STONE OR STEEL - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY FRESH TOMATO PIZZA (NO-KNEAD) - THE CLEVER MEAL
From theclevermeal.com
HOME - BERTUCCI'S
From bertuccis.com
TOMATOLESS “TOMATO” SAUCE - THE NOURISHING GOURMET
From thenourishinggourmet.com
14 STRAWBERRY RECIPES TO EMBRACE SUMMER BAKING
From kingarthurbaking.com
TOMATOLESS PIZZA - NONONSENSE.RECIPES
From nononsense.recipes
ADOREUM: THE NEWLY DISCOVERED FLATBREAD FRESCO OF POMPEII
From bbc.com
RECIPE: TOMATOLESS PIZZA - BERSAMAWISATA
From bersamawisata.com
You'll also love