Pizza With Tomato Mozzarella And Basil Food

PIZZA WITH TOMATO, MOZZARELLA AND BASIL

Steps:

• Dissolve the yeast in 7 ounces of lukewarm water. Mix the flour with 1 teaspoon salt and mound on the work surface, create a well in the center of the flour and add the yeast mixture and oil. Knead to form a smooth dough. (If the dough is too dry, add some more lukewarm water; it is too moist, incorporate some more flour). Knead the dough on a floured surface for 10 minutes, transfer to a bowl, cover and rise for about 1 hour in a warm place.
• Meanwhile, rinse the tomatoes and remove the stems. Drain the fresh mozzarella and cut into thin slices. Rinse the basil, shake dry and pluck the leaves. Cut half of the basil leaves into narrow strips.
• Knead the dough again and then divide into 2 equal portions. Roll each portion out into a thin circle and place on a baking sheet lined with parchment paper. Cover the pizzas with the mozzarella and tomato, then sprinkle the basil strips over the top. Season with salt and pepper and bake in a preheated oven at 425°F for about 20 minutes.
• Remove the pizzas from the oven. To serve, sprinkle with remaining basil leaves and cut into pieces.

CAULIFLOWER PIZZA CRUST WITH TOMATO, MOZZARELLA AND BASIL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pulse the cauliflower in a food processor until fine. Steam in a steamer basket for 4 to 5 minutes and drain well. (I like to put it on a towel to get all the moisture out and squeeze to dry.) Let cool.
• In a bowl, combine the cauliflower with 1/2 cup of the mozzarella, the Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
• Add the marinara sauce, the remaining 1 cup mozzarella and more Parmesan if using and bake an additional 10 minutes.
• Tear the basil over top of the pizza while still hot. Sprinkle with additional Parmesan if desired.

TOMATO AND BASIL PIZZA

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.

PIZZA WITH FRESH TOMATOES AND BASIL

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.)

PIZZA WITH TOMATO, MOZZARELLA AND BASIL

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;

PIZZA WITH TOMATOES, MOZZARELLA AND BASIL

Steps:

• Put a pizza stone on the oven floor and preheat the oven to 500 degrees, allowing at least 45 minutes.
• Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil.
• Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes- Season with salt.
• Cut the pizza dough into 4 pieces and pat each one into a disk.
• Transfer the disk to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
• On a lightly floured work surface, roll 1 disk of dough into a 9-inch round.
• Transfer it to a floured pizza peel or flat cookie sheet.
• Spoon about 1/4 cup of the tomatoes over the dough.
• Top with 1/4 of the mozzarella and drizzle with olive oil.
• Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling.
• Transfer the pizza to a work surface and sprinkle with 4 basil leaves.
• Cut it into 4 wedges and serve immediately.
• Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.