Caprese Pizza Roasted Tomato Mozzarella And Onion Pizza Recipes

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CAPRESE PIZZA RECIPE



Caprese Pizza Recipe image

This delicious Homemade Caprese Pizza is filled with mozzarella, tomato, and basil and baked in the oven for under 15 minutes. Easy and delicious weeknight dinner for everyone in the family.

Provided by Aysegul Sanford

Categories     Dinner

Time 29m

Number Of Ingredients 15

1 ½ cups cherry tomatoes (halved (heirloom tomatoes or Roma tomatoes would also work))
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup fresh basil leaves (loosely packed - more to use as a garnish at the end)
3 cloves of garlic (minced)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 lb. store-bought pizza dough (thawed if frozen)
8 oz. fresh mozzarella, cut/torn into small pieces ((227 grams))
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic reduction (optional)

Steps:

  • Place the oven rack at the very top setting and preheat the oven to 450 F (232C) degrees.
  • Place tomatoes on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast until tomatoes start to burst, 9-10 minutes. Set aside. Do not turn the oven off.
  • Place a sheet pan or a pizza stone on the top shelf in your oven.
  • While the tomatoes are roasting make the basil mixture. To do so, place basil, garlic, salt, and pepper in the bowl of a food processor. Pulse a few times to break it into smaller pieces. While the machine is running, drizzle it with olive oil. You may have to scrape the sides with a spatula a few times to turn it into a paste.
  • Roll the pizza dough into a 14.5-inch circle. Spread it evenly with the basil mixture leaving an inch on the sides. The basil sauce will be a very thin layer. Scatter the roasted tomatoes and mozzarella pieces on top. Lightly brush the sides with olive oil.
  • Using a pizza peel or the back of a sheet pan, carefully slide the pizza onto the preheated sheet pan or pizza stone. Bake 12-14 minutes or until the cheese is totally melted and the sides turned golden brown.
  • Remove from the oven and sprinkle it with fresh basil. Let it rest for a few minutes, cut into 8 slices, drizzle with the balsamic reduction (if using), and enjoy.

Nutrition Facts : Calories 267 kcal, Sugar 5 g, Sodium 809 mg, Fat 12 g, SaturatedFat 5 g, Carbohydrate 29 g, Fiber 1 g, Protein 11 g, Cholesterol 22 mg, ServingSize 1 serving

WHITE PIZZA WITH ROASTED TOMATOES



White Pizza with Roasted Tomatoes image

Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. -Debbie Roppolo, San Marcos, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 22

4 plum tomatoes (about 1 pound), cut lengthwise into 1/2-inch slices and seeded
1/4 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt
CRUST:
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
5 tablespoons sugar
1/4 cup olive oil
1-1/2 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
TOPPING:
1 cup whole-milk ricotta cheese
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 503 calories, Fat 25g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 911mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

TOMATO-ONION PHYLLO PIZZA



Tomato-Onion Phyllo Pizza image

With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 28 slices.

Number Of Ingredients 9

5 tablespoons butter, melted
14 sheets phyllo dough (14x9 in.)
7 tablespoons grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 cup thinly sliced onion
1 pound plum tomatoes, sliced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

PIZZA CAPRESE



Pizza Caprese image

One of my favorite pizzas is so simple to make and comes together so quickly. Pizza caprese is simply heirloom tomatoes, fresh mozzarella and really good extra virgin olive oil. I could eat this every day! -Beth Berlin, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 package (6-1/2 ounces) pizza crust mix
2 tablespoons extra virgin olive oil, divided
2 garlic cloves, thinly sliced
1 large tomato, thinly sliced
4 ounces fresh mozzarella cheese, sliced
1/3 cup loosely packed basil leaves

Steps:

  • Preheat oven to 425°. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Drizzle 1 tablespoon olive oil over dough and sprinkle with sliced garlic. Bake until crust is lightly browned, 10-12 minutes. Top with tomato and fresh mozzarella; bake until cheese is melted, 5-7 minutes longer. Drizzle with remaining 1 tablespoon olive oil and top with basil. Serve immediately.

Nutrition Facts : Calories 208 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 196mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

CAPRESE PIZZA (ROASTED TOMATO, MOZZARELLA AND ONION PIZZA)



CAPRESE PIZZA (ROASTED TOMATO, MOZZARELLA AND ONION PIZZA) image

Categories     Cheese     Tomato     Bake     Vegetarian     Dinner

Yield 4 people

Number Of Ingredients 17

Roasted Vegetables:
12 roma tomatoes halved
1 tbsp fresh thyme (1 tsp dry thyme)
1 tbsp sugar
1 large red onion cut into 8 intact wedges
2 bulbs of garlic with tops cut off
extra virgin olive oil
salt and pepper
Crust:
prepared pizza dough
handful of cornmeal
Remaining Pizza Toppings
1/2 lb fresh mozzarella (bocconcini)cut into 1/4 inch slices or 1.5 cups shredded mozzarella
2 tbsp grated parmesan cheese
balsamic glaze (reduced balsamic vinegar)
2 tbsp roasted pine nuts
1 cup arugula

Steps:

  • Roasting Vegetables: Preheat oven to 300 F. Scoop out flesh and seeds of tomatoes and place tomatoes skin side down on baking sheet. Sprinkle tomatoes with thyme and sugar. Place onion wedges (narrow side up) and garlic bulbs on sheet with tomatoes. Sprinke onions and garlic with a generous pinch of salt. Sprinkle olive oil over tomatoes, onion and garlic. Place in oven and roast for 1 hour. Take out of the oven and let the vegetables cool. Once cooled, squeeze out the roasted garlic gloves into small bowl. Slice onion in half lengthwise and separate the wedges. Season tomatoes with salt and pepper. (Roasted vegetables will keep in sealed container for 2 or 3 days) Assembling Pizza: Preheat Oven to 450 F Roll out pizza dough until 1/4 inch thick. Sprinkle cornmeal in pizza pan. Place rolled out dough on the pan. Spread garlic and onion slices over pizza . Cover with slices of mozzeralla (so onion and garlic won't burn). Place tomoatoes on top of cheese. Bake in oven for 10-15 minutes until the crust is golden. Take pizza out of the oven and sprinkle parmesan over hot pizza. Sprinkle pine nuts and arugula over pizza. Drizzle with balsamic glaze. Slice and enjoy!

TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN



Tomato & Mozzarella Caprese - Official Recipe - Olive Garden image

Make and share this Tomato & Mozzarella Caprese - Official Recipe - Olive Garden recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices of vine-ripened tomatoes
2 tablespoons balsamic vinegar
8 medium fresh basil leaves
12 ounces fresh mozzarella cheese, sliced into 8 slices
dry oregano leaves
sea salt or kosher salt
fresh ground pepper
2 tablespoons extra virgin olive oil

Steps:

  • Arrange sliced tomatoes on a large platter.
  • Place one basil leaf on top of each tomato slice.
  • Place one slice of mozzarella on top of each basil leaf.
  • Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.

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