GRILLED PIZZA WITH FRESH TOMATO AND BASIL
Top homemade pizza dough with mozzarella, tomato and basil, then grill it to perfection.
Provided by Food Network Kitchen
Time 20m
Yield 4-6
Number Of Ingredients 8
Steps:
- Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
- Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.
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.
TOMATO AND BASIL PIZZA
Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 6
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
TOMATO-BASIL PIZZA RECIPE
Shape ready-made dough into a rectangle to make this Tomato-Basil Pizza Recipe. Enjoy the magic of a classic pairing with this Tomato-Basil Pizza Recipe.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 500ºF.
- Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; spread with sauce.
- Top with 1 cup cheese, tomatoes and basil; sprinkle with remaining cheese.
- Bake 12 to 15 min. or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 620 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 4 g, Protein 13 g
PIZZA WITH TOMATO, MOZZARELLA AND BASIL
Provided by Food Network
Yield 2 pizzas
Number Of Ingredients 16
Steps:
- Set the pizza stone into a cold oven and preheat the oven to 450 degrees. In a small sauce pan set over a low flame, heat 1 tablespoon of olive oil. Add the garlic and cook for 1 minute before adding the tomatoes. Season the tomatoes with the salt, pepper and oregano and cook over medium heat for 10 minutes. Working on a lightly floured surface, pat one of the pizza dough balls into a flat round shape, working from the center outward. While forming the shape of a pizza crust, work with the tips of the fingers and form a 1/2-inch thick edge. Continue to work outward trying to achieve as even a thickness as possible. When the pizza dough is formed into shape transfer the dough to the peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle half the Parmesan cheese evenly over the oiled pizza dough and spoon 3 tablespoons of sauce over the surface. Evenly spread half of the mozzarella over the tomato and finish building your pizza with a few basil leaves roughly torn by hand. Place the pizza onto the pizza stone in the oven by sliding the pizza off of the peel and onto the hot stone. Repeat the process for the second pizza. Bake for 15 to 20 minutes or until the surface is bubbling and the bottom of the crust is well browned.;
- In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. Yield: 2 12-inch pizza crusts;
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.
FRESH TOMATO BASIL PIZZA
I got this recipe from Quick Cooking magazine years ago. The only change I make is the dough: I think crescent rolls are too sweet. So I use a pizza dough. I sometimes like to add sliced ham to it.
Provided by EURrosa1
Categories Lunch/Snacks
Time 30m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Press unrolled crescent roll into an ungreased 13" x 9" x 2" baking pan; seal seams and perforations. Bake at 375 F for 14-16 minutes.
- In skillet, saute garlic in oil for 2 minutes. Reduce heat; add basil and cook 2 minutes.
- Arrange half provlone over crust. Layer with half tomatoes and basil mixture, parmesan and sprinkle with pepper and salt. Repeat layer.
- Bake 14-16 minutes.
Nutrition Facts : Calories 304, Fat 16.1, SaturatedFat 8.1, Cholesterol 48.6, Sodium 605.3, Carbohydrate 24.4, Fiber 2.6, Sugar 4, Protein 15.8
FRESH TOMATO, BASIL, AND CHEESE PIZZA
Make and share this Fresh Tomato, Basil, and Cheese Pizza recipe from Food.com.
Provided by jenpalombi
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Place pizza crush on a baking sheet.
- Brush crust with olive oil.
- Sprinkle with 1/4 cup Parmesan cheese, leaving a 1/2-inch border around edge of crust.
- Arrange tomato slices over cheese, overlapping edges; top with garlic slices, 1/4 cup cheese, salt and pepper.
- Bake at 450 degrees for 8 to 10 minutes or until crust is golden.
- Remove pizza to a cutting board, and top with fresh basil leaves.
- Let stand 5 minutes.
- Cut into 12 squares.
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.
FRESH TOMATO-BASIL PIZZA
Taste a slice of summer with our Fresh Tomato-Basil Pizza. Our meatless Fresh Tomato-Basil Pizza is topped with sliced tomatoes, Parmesan and fresh basil.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Brush pizza crust with oil. Sprinkle with 1/4 cup of the cheese.
- Top with tomatoes and remaining 1/4 cup cheese; sprinkle with pepper.
- Place directly on oven rack.
- Bake at 450°F for 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil just before serving.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
FRESH TOMATO BASIL PIZZA
You don't need tomato sauce to make this wonderful pizza. Use only the best homegrown tomatoes you can find and top it with basil and cheese. This is so good!
Provided by Marie
Categories Lunch/Snacks
Time 20m
Yield 8 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 475º.
- Place dough on an ungreased pizza pan or cookie sheet.
- Mix the garlic salt with the butter.
- Use a pastry brush to coat the entire crust with garlic butter.
- Sprinkle Mozzarella cheese over the crust.
- Toss basil and tomato with olive oil and sprinkle over the cheese.
- Bake for 8 to 10 minutes or until the cheese melts and tomatoes are slightly soft.
- Remove the pizza from the oven and sprinkle fresh Parmesan over it.
- Slice into 8 pieces and serve warm.
Nutrition Facts : Calories 79.9, Fat 6.3, SaturatedFat 3.5, Cholesterol 17.9, Sodium 124.6, Carbohydrate 2.2, Fiber 0.6, Sugar 1.4, Protein 4
EASY TOMATO-BASIL PIZZA
Impress the folks with a simple yet delicious white pizza. Get out the fresh tomatoes and basil, and this video will show exactly how easy it is.
Provided by My Food and Family
Categories Home
Time 22m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Mix cream cheese spread, milk and Italian seasoning until blended; spread onto pizza crust. Top with remaining ingredients.
- Place crust directly on middle oven rack.
- Bake 10 to 12 min. or until cheese is melted.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
FRESH MOZZARELLA AND BASIL PIZZA
The simple ingredients on this pizza are so good, and fresh mozzarella is the best! So much better than processed. You can make your dough, or purchase uncooked pizza dough from the bakery dept. of your supermarket.This pizza is very rustic, and very similar to true pizza, in Italy.The fresh ingredients are essential to how good this is.
Provided by KittyKitty
Categories Cheese
Time 1h
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Shape pizza dough ball into 6-8 inch circle on a lightly floured surface.( Circle doesn't have to be perfect) Place dough on a piece of prachment paper. Fold up edges of dough, forming a 1 inch border. Brush oil evenly over dough with a pastry brush, or drizzle evenly over dough.
- Cover pizza dough circle loosely with plastic wrap, and let rise in warm place, free from drafts, 15 to 20 minutes. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven. ( I think the pizza stone is much better than the pan).
- Remove and discard plastic wrap from dough. Layer tomato, and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
- Bake at 450F for 10 minutes or until crust is golden.
FRESH TOMATO BASIL CRESCENT PIZZA
Use refrigerated crescent rolls for the pizza dough and top with fresh sliced tomatoes and a drizzle of garlic basil oil. Finish off with mozzarella and Parmesan cheeses and bake. Delicious and so simple.
Provided by Marie
Categories Lunch/Snacks
Time 39m
Yield 6 slices
Number Of Ingredients 9
Steps:
- Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan.
- Seal seams and perforations and bake at 375° for 14 minutes or until golden brown.
- Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic.
- Sprinkle half of mozzarella over the crust.
- Place sliced tomatoes over cheese and drizzle oil mixture over.
- Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper.
- Bake for 10 to 14 more minutes or until cheese is melted.
Nutrition Facts : Calories 277, Fat 14.4, SaturatedFat 6.6, Cholesterol 52.5, Sodium 477.3, Carbohydrate 22.7, Fiber 1.9, Sugar 3.1, Protein 14.1
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