Tomato Cheese Pizza 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.)

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

EASY TOMATO PIZZAS

Steps:

• For the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour - it will seem pretty wet. Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.
• Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 mins until it is fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.
• When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it will go, then put a baking sheet in on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat's or grated Parmesan cheese if you want to. Slide the sheet on top of the heated sheet. Bake for 12 mins or until golden and crisp and the tomatoes are starting to caramelise around the edges. Top with any fresh toppings, then drizzle with more olive oil to serve.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
• Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
• In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

TOMATO CHEESE PIZZA

Steps:

• Unroll pizza dough onto a greased 12-in. pizza pan; flatten dough and build up edges slightly. Spread garlic over crust. Bake at 375° for 7 minutes., Sprinkle half of the cheeses and oregano over crust. Arrange tomatoes on top. Sprinkle with remaining cheeses and oregano. Bake for 15-17 minutes or until crust is golden brown and cheese is melted.

TOMATO-CHEESE PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray. Spread with 2 Tbsp. dressing; sprinkle with 1 cup cheese.
• Toss tomatoes and thyme with remaining dressing; spread over pizza.
• Bake 18 to 20 min. or until cheese is melted and edge of crust is golden brown, topping with remaining cheese after 10 min.

TOMATO & CHEESE PIZZA

Steps:

• Heat oven to 500ºF.
• Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; spread with pizza sauce.
• Sprinkle with 1 cup cheese; top with tomatoes and remaining cheese.
• Bake 12 to 15 min. or until cheese is melted and edges of crust are golden brown.

TOMATO PHYLLO PIZZA

Steps:

• Spray jelly roll pan with cooking spray; place sheet of phyllo on pan and spray generously with spray.
• Repeat with remaining sheets phyllo.
• Sprinkle mozzarella cheese and onion over phyllo; arrange tomato slices on top.
• Sprinkle lightly with salt and pepper.
• Sprinkle with Parmesan cheese and herbs.
• Bake pizza at 375°F until phyllo is browned and cheese melted, about 15 minutes.

GOAT CHEESE, TOMATO, AND BASIL PIZZA

Steps:

• Place pizza crust on a lightly greased baking sheet.
• In small mixing bowl combine olive oil, garlic, and pepper.
• Brush generously over the crust.
• Bake in a 400*F. oven for 5 minutes.
• Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
• Top with the sliced onion and olives.
• Crumble the goat cheese over the tomato slices
• Sprinkle with oregano and basil.
• Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
• Remove pizza from the oven.
• Sprinkle with toasted pine nuts.
• Cut into wedges and serve. Enjoy!

FRESH TOMATO AND BASIL PIZZA

Steps:

• Heat oven to 500 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil. Top with 1 cup cheese.
• Combine tomatoes, basil and pepper; spread over pizza. Top with remaining cheese.
• Bake 12 to 15 min. or until crust is golden brown.

CHEESE AND TOMATO KETCHUP PIZZA

Steps:

• First take your ready-made pizza base.
• Apply ketchup lightly over the whole pizza base.
• Cut slabs of cheddar out and cover the pizza in cheese.
• Microwave for 2.45 on full heat.
• Stodge fest.

TOMATO AND ONION PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
• Spread dough with sauce to within 1/2 inch of edge; top with 1 cup cheese, tomatoes and onions.
• Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.

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.

TOMATO CHEESE PIZZA

Steps:

• Unroll pizza dough onto a greased 12-inch pizza pan; flatten dough and build up the edges slightly.
• Spread garlic over crust.
• Bake at 375 degrees for 7 minutes.
• Sprinkle half of the cheeses and oregano over crust.
• Arrange tomatoes on top.
• Sprinkle with remaining cheeses and oregano.
• Bake for 15-17 minutes or until crust is golden brown and the cheese is melted.

CRISPY TOMATO HERB CHEESE PAN PIZZA

Steps:

• 1. Position the oven rack in the upper 1/3 of the oven. Preheat the oven to 450° F. for at least 30 minutes before baking. 2. Place the ball of pizza dough in a lightly greased 10-11 inch cast iron or oven-safe skillet. Drizzle olive oil on top of the dough. Use your fingertips to push the dough out to almost the edge of the skillet. Cover with plastic wrap and let rest for at least 30 minutes, or up to 2 hours, if time allows.3. In a small bowl, combine the basil, oregano, thyme, rosemary, fennel, and red pepper flakes. Add the garlic. 4. To assemble. Drizzle the dough lightly with olive oil. Sprinkle a spoonful of the herbs over the dough. Add a handful of cheese, then drizzle over the marinara sauce, don't spread the sauce. Top with the remaining cheese, then pepperoni and a sprinkle of the herb mix, you don't need all the herbs, use them to your taste. 5. Bake on the upper rack for 10 minutes. Then rotate the pizza and bake another 10 minutes or until the crust is crispy on the edges. Top with additional parmesan. ENJOY!

LEEK, TOMATO, GOAT CHEESE PIZZA

Steps:

• Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes.
• Season with salt and pepper.
• Stir in parsley.
• Cool.
• Spread leek topping evenly over pizza shell; sprinkle tomatoes over.
• Top with cheese. Drizzle 1 tablespoon oil over.
• Bake about 10 minutes at 450 F.
• Remove from oven and brush crust with olive oil.