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.)
FRESH TOMATO BASIL PIZZA
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
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.
YEAST-FREE PIZZA WITH FRESH BASIL AND TOMATOES
This makes a crust for one medium homemade pizza, mmmm good!!!! Be sure all your ingredients are at room temperature. :)
Provided by SassyMom3
Categories Onions
Time 35m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the dry ingredients first, add the milk, then mix together with.
- your hands. When it's at the right consistency, the dough will easily.
- come away from the side of the bowl and form a ball.
- Press onto a non-stick cookie sheet or pizza pan. Bake the crust for 10-12 minutes in a 400 degree oven. Remove pan out of oven.
- For Garlic Oil Sauce, puree ingredients in a blender and store in a small covered jar.
- Put on garlic oil, spread it as thin as you like.
- In a small bowl, mix the grated Parmesan and chopped basil. Set aside.
- Sprinkle the desired cheese, arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan Mixture.
- Evenly top with ricotta cheese.
- Bake for another 15 minutes or until heated through.
- .
Nutrition Facts : Calories 341.3, Fat 18.2, SaturatedFat 6.8, Cholesterol 34.2, Sodium 833.6, Carbohydrate 27.6, Fiber 1, Sugar 0.9, Protein 16.6
THIN CRUSTED FOCACCIA PIZZA WITH FRESH TOMATO, BASIL AND MOZZARELLA
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 1 full sheet pan (126 bite sized hors d'oeuvres pieces)
Number Of Ingredients 11
Steps:
- Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
- To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
- Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
- When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.
PIZZA WITH SAUSAGE, TOMATOES AND BASIL
Provided by Jennifer Iserloh
Categories Dairy Tomato turkey Vegetable Super Bowl Mozzarella Basil Poultry Sausage Grill/Barbecue Healthy Self
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.
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