EASY CHEESE AND TOMATO PIZZA
This cheese and tomato pizza is made from scratch. It is a fun recipe to make with kids and adults alike. Made with instant pizza dough and homemade tomato sauce, this very cheesy tomato pizza was ready in 30 minutes.
Provided by Ajoke
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Add the tomato sauce ingredients to a pan and simmer on medium heat for about 10 minutes. Take it off the heat and leave to cool before adding to pizza dough. Alternatively, use one-part concentrated tomato, one-part water, mix it together and use as desired on pizza dough
- Add the flour, sugar, salt and yeast into a bowl, mix to combine then add warm water and olive oil. Turn the dough unto a lightly floured worktop and knead until smooth. Continue to knead for another 3-5 minutes. Divide the dough into two and roll each dough to form a ball. Roll dough ball out to a circle.
- Preheat the oven at 200⁰C fan oven and 220⁰C conventional oven. Do this at least 30 minutes before baking the pizza.
- Spread the sauce on the rolled pizza dough without letting it touch the border of the dough
- Add any other topping at this stage if using
- Sprinkle the cheese as much as you want on the sauce and bake in the oven between 12 and 15 minutes or till the dough cooks through and cheese bubbling.
- Remove pizza from the oven, slice and enjoy.
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.)
TOMATO BAGUETTE PIZZA
When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute. , Place baguette halves on a baking sheet, cut side up; sprinkle with half the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese. , Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into 3 portions.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic exchanges
TOMATO PIZZA
My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. , Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 12g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 599mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
TOMATO CHEESE PIZZA
"I've been making this recipe for several years and it's a favorite with family and friends," writes Greta Sawyers in Mount Airy, North Carolina. "It can be used either as an appetizer or as a quick and easy main dish that goes well with a fresh salad or pasta."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 slices.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 599mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
TOMATO CHEESE PIZZA
This recipe from Simple and Delicious makes a tasty appetizer, lunch or quick-and-easy main dish that you can serve with a fresh salad or pasta.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 221.6, Fat 14.2, SaturatedFat 9, Cholesterol 56, Sodium 579.8, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 20
HEIRLOOM-TOMATO PIZZA
Juicy heirloom tomatoes balance out the saltiness of the guanciale and Pecorino Pepato cheese atop this pizza.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 8
Steps:
- Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Meanwhile, combine tomatoes and oil; season with salt and pepper. Let stand 1 hour.
- Arrange cheese evenly over dough, leaving a 1-inch border. Top with tomatoes, oregano, and guanciale.
- Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with oil and sprinkle with basil. Slice and serve.
EASY TOMATO PIZZAS
These colourful, flavour-packed pizzas are low-fat and delicious too
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h30m
Yield Makes 8 small pizzas
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.53 milligram of sodium
TRENTON TOMATO PIE PIZZA
This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."
Provided by Katherine Sacks
Categories Pizza New Jersey Tomato Mozzarella Cheese Dinner
Yield Makes 1 (14") pizza
Number Of Ingredients 9
Steps:
- Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
- Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
- Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
- Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
- Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10-12 minutes.
- Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.
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- On a lightly floured work surface, roll 1 ball of dough into a 6-inch round. Turn the edges of the dough up slightly to form a lip, then stretch the dough out to a 10-inch round. Transfer the dough to a lightly floured pizza peel or upside-down baking sheet.
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