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.)
PIZZA WITH SAUSAGE, TOMATOES AND BASIL
Provided by Jennifer Iserloh
Categories Dairy Tomato turkey Vegetable Super Bowl Mozzarella Basil Poultry Sausage Grill/Barbecue Healthy Self
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.
VEGAN PIZZA WITH SAUSAGE, TOMATO AND BASIL
You could replace all of the vegan ingredients with their non-vegan counterparts....but where's the fun in that? This is a really tasty one.
Provided by BusyBeeHoneyBee
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, yeast and salt in a bowl.
- Gradually add 1/2 cup warm (110 degrees) water until a soft dough forms.
- Divide dough into 4 portions.
- Using hands, roll dough into balls.
- Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes.
- When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle.
- Coat grill with cooking spray and heat on high.
- Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low.
- Mix topping ingredients, then divide among crusts.
- Cover grill. Cook until cheese melts, 5 to 6 minutes or more.
- Slice and serve.
Nutrition Facts : Calories 197.8, Fat 4.1, SaturatedFat 0.6, Sodium 879.4, Carbohydrate 35, Fiber 2.8, Sugar 3.1, Protein 5.7
SAUSAGE & TOMATO PIZZA
Sausages make a quick and flavoursome topping for this no-fuss family favourite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
- Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.
Nutrition Facts : Calories 654 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
FRESH TOMATO, BASIL, AND CHEESE PIZZA
Make and share this Fresh Tomato, Basil, and Cheese Pizza recipe from Food.com.
Provided by jenpalombi
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Place pizza crush on a baking sheet.
- Brush crust with olive oil.
- Sprinkle with 1/4 cup Parmesan cheese, leaving a 1/2-inch border around edge of crust.
- Arrange tomato slices over cheese, overlapping edges; top with garlic slices, 1/4 cup cheese, salt and pepper.
- Bake at 450 degrees for 8 to 10 minutes or until crust is golden.
- Remove pizza to a cutting board, and top with fresh basil leaves.
- Let stand 5 minutes.
- Cut into 12 squares.
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- Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (or prepare your pizza stone as you normally would).
- If preparing your vegan sausage and marinara sauce, do so now. Otherwise, if they’re already ready or you’re using store-bought, proceed with the recipe.
- For the crust, if making homemade, prepare now. Otherwise, use the Simple Mills box mix. Add the contents of the bag to a medium mixing bowl and top with the vinegar and oil. Stir to combine. Then add water a little bit at a time until a semi-tacky dough is achieved (see photo). You should be able to handle it without it sticking to your hands. But it shouldn’t be crumbly or feel dry. If too dry, continue adding water. If it gets too wet, you can compensate with a little gluten-free flour or almond flour.
- Place the dough in the center of your baking sheet or pizza stone and form into a 1-inch thick disc. Lay another sheet of parchment paper on top and then use a rolling pin to roll into a roughly 1/4-inch-thick pizza crust in the shape of a circle or square. Then use your hands to form or mend any cracks.
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