Garlic Onion Tomato Pizza Recipes

TOMATO ONION FLATBREAD PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• If using uncooked dough, roll the dough out 1/4-inch thin. Sprinkle with a small amount of salt and pepper and transfer to a baking screen. Precook the dough until crispy, 12 minutes.
• To build the pizza, drizzle the crust with the oil. Next, arrange the tomatoes to cover the dough, followed by the onions and cheese.
• Bake on the screen on the center rack until the cheese melts, 6 to 7 minutes. Let cool for 2 minutes, then slice and serve.

GARLIC-ONION TOMATO PIZZA

Steps:

• Sprinkle cornmeal evenly over two greased 14-inch pizza pans; set aside.
• In a bowl dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half.
• Press each portion into prepared pans.
• Prick dough with a fork.
• Bake at 450 degrees for 4-5 minutes.
• Broil onions and garlic in batches 3-4 inches from heat until softened and lightly browned.
• Broil tomato slices for 2 minutes on each side.
• Finely chop garlic.
• Arrange onions, garlic and tomatoes over crusts.
• Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil.
• Bake at 450 degrees for 8-9 minutes or until cheese is melted.

TOMATO PIZZA

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.

TOMATO-ONION PHYLLO PIZZA

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.