Tomato Basil Pizza Snack Food

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.)

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.

FRESH TOMATO BASIL PIZZA

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.

TOMATO BASIL PIZZA SNACK

Steps:

• Preheat broiler.
• Place English muffin on a small baking sheet.
• Spread tomato sauce over top of muffin.
• Top with cheese.
• Sprinkle fresh basil and tomato on top.
• Broil until cheese is brown and sauce is bubbly.
• Serve immediately.

PIZZA SNACKS

Steps:

• Heat oven to 375.
• Spray cookie sheet with non-stick spray.
• Unroll dough into 1 large rectangle.
• Press perforations to seal.
• Spread pizza sauce over dough to within 1 inch of edges.
• Sprinkle with parmesan cheese.
• Starting on a short side, roll up dough, jelly roll fashion.
• With a sharp knife, cut into 16 slices.
• Place cut side down on cookie sheet.
• Top each slice with 1 pepperoni slice and about 1 tsp.
• mozzarella cheese.
• Bake at 375 for 10 to 12 minutes or until edges are golden brown and cheese is melted.

FRESH TOMATO BASIL PIZZA

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.

TOMATO BASIL PIZZA SQUARES

Steps:

• Heat oven to 375 degrees.
• Spread pizza dough on cookie sheet.
• Mix together 1 cup mozzarella cheese, parmesan cheese, basil, mayonnaise, and garlic.
• Spread cheese mixture evenly over pizza crust.
• Arrange thinly sliced tomatoes over top of cheese mixture.
• Sprinkle remaining 1 cup of mozzarella cheese over top.
• Bake 15-20 minutes until top is golden brown & bubbley.
• Let cool 5 minutes and cut into squares.

ROASTED TOMATO AND BASIL PIZZA

Steps:

• Preheat oven to 375 degrees.
• Slice plum tomatoes into 1/4" thick slices.
• Arrange on lightly greased cookie sheet.
• Drizzle with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• When tomatoes are ready, spread pesto on pizza crust.
• Top with sliced bocconcini and roasted tomatoes.
• Bake for 7- 9 more minutes.
• Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
• Return to oven for 2-3 more minutes.
• (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.

FRESH TOMATO BASIL CRESCENT PIZZA

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.