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).
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.
PIZZA MARGHERITA IN 4 EASY STEPS
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Yield Makes 2 pizzas, serves 4
Number Of Ingredients 11
Steps:
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
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.
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