30 June, 2012

Fresh Tomato Pizza recipes

This post contains recipes and links for Fresh Tomato Pizzas.

Cheesy Fresh
Tomato-Basil Pizza
Makes 8 servings (2 pieces each)
2 (11.5-inch) Mama Mary's Thin & Crispy Pizza Crusts
Panko bread crumbs
3 cups shredded Parmesan-Reggiano (divided use)
2 Roma tomatoes, cut horizontally into 8 to 10 slices
1/2 to 1 cup finely shredded Mozzarella

For serving:
20 to 30 fresh basil leaves

Bloody Mary Pizzas:  Replace fresh tomatoes with roasted tomatoes (1/2 recipe), cut lengthwise and halved or in thirds for total of 20 to 30 pieces. To each pizza, add 1 1/2 cups grated Romano cheese and 1/2 to 1 cup finely shredded Mozzarella and the fresh basil.

Photo below: Divide and use 4 tomatoes with 3 cups (12-oz) part skim Mozarella cheese, 1 cup grated fresh Romano cheese and 24 thinly-slice basil leaves. View original Cooking Light recipe. 


Photo: Becky Luigart-Stayner via Cooking Light

Place each pizza crust on a 16-inch pizza pan or baking sheet sprinkled with panko crumbs. 

Drain tomato slices on paper towels. Preheat oven to 425°F. Leaving 1/2-inch border around edges, sprinkle dough with the Parmesan-Reggiano; arrange a single layer of tomato slices on top.

Sprinkle  Mozzarella evenly over tomatoes. Bake in preheated 425°F oven until cheeses are melted, about 10 minutes. Remove from oven and sprinkle with basil; cut each pizza into 8 wedges and serve.

Photo: Johnny Autry via Cooking Light
Fresh Tomato-Feta Pizza
Makes 3 to 4 servings (2 slices each)
1-LB refrigerated fresh pizza dough
4 plum tomatoes, sliced
2.5 Tbsp olive oil, divided
2 garlic cloves, minced
1 Tbsp cornmeal
4-ozs feta cheese, crumbled
1-oz pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves


Let dough stand at room temperature, covered, for 30 minutes.

Line a jelly-roll pan with paper towels; arrange tomato slices and cover with more paper towels. Let stand 30 minutes.

Place a pizza stone or heavy baking sheet on a rack in the center of the oven. Preheat oven to 500°F.

Combine tomatoes, 2 Tbsp oil and the garlic. On a lightly floured surface, roll dough into a 14-inch circle; pierce liberally with a fork.

Carefully remove pizza stone from oven; sprinkle with cornmeal. Place dough on stone; cover with the tomato mixture and crumbled cheese. Bake at 500° until crust is golden and cheese is lightly browned, about 19 minutes.

Remove pizza from oven; top with olives and basil and brush outer crust with remaining 1.5 tsp oil. Cut into 6 large slices and serve.

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