MARGHERITA PITA PIZZAS
My husband plants the garden and I harvest and cook the fruits of his labor. My favorite way to use plum tomatoes is this easy Margherita Pita Pizza. It is so good! -Rosemarie Weleski, Natrona Heights, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. , Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil.
Nutrition Facts : Calories 340 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 588mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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.
GRILLED TOMATO PIZZAS
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. -Michele Tungett, Rochester, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.
Nutrition Facts : Calories 363 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
TOMATO-BASIL PITA PIZZAS
This is one of my favorite warm-weather recipes. It's so easy and so tasty! You can use it as a snack, appetizer or entrée and double it to suit your needs. Barbra Annino-Galena, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place pita breads on an ungreased baking sheet. Layer with tomatoes, basil and cheese; drizzle with oil. Bake at 350° for 12-14 minutes or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 362mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
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.
GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL
Categories Cheese Herb Tomato Vegetarian Mozzarella Basil Summer Grill/Barbecue Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
- Oil grill rack. Prepare barbecue (medium-high heat).
- Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.
GRILLED-TOMATO PIZZETTES WITH BASIL AND FONTINA CHEESE
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
- Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
- Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.
Nutrition Facts : Calories 333 g, Fat 16 g, Protein 14 g
GRILLED EGGPLANT PITA PIZZAS
We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! -Judy Barrett, Chelsea, Alabama
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 pizzas.
Number Of Ingredients 13
Steps:
- Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently., Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters., Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill., Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. , Sprinkle with basil.
Nutrition Facts : Calories 428 calories, Fat 17g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 721mg sodium, Carbohydrate 59g carbohydrate (12g sugars, Fiber 12g fiber), Protein 14g protein.
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