TASTY TOMATO PIZZA
I'm known for bringing this party-style pizza everywhere I go. It's an easy appetizer when you use refrigerated dough and a big baking pan. -Kim Evarts, Brockport, New York
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 24 pieces.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan., In a small bowl, combine mayonnaise, Parmesan cheese, basil, garlic powder and garlic salt. Stir in 1-1/2 cups mozzarella cheese. Spread over crust. Top with tomato slices, olives and, if desired, green pepper. Sprinkle with remaining cheese., Bake 20-25 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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
VEGAN PESTO TOMATO PIZZA RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, kosher salt, pepper, fresh basil leaf, arugula, raw walnut, garlic, lemon juice, kosher salt, pepper, olive oil, pizza dough, tomato
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
- Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
- Preheat the oven to 425°F (220°C).
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
- Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
- Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 58 grams, Fat 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
TOMATO AND ROASTED GARLIC PIZZA PIE RECIPE BY TASTY
Here's what you need: garlic, olive oil, Walmart Beefsteak Slicing Tomatoes, kosher salt, freshly ground black pepper, refrigerated pizza dough, shredded gruyère cheese, grated parmesan cheese, mayonnaise, fresh thyme leaf
Provided by Walmart
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
- Peel the outer papery layers off of the head of garlic. Slice the top ½ inch off of the bulb and place on a small square of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap tightly in the foil and set in a ramekin or small baking dish. Set aside while you prepare the tomatoes.
- Slice the Walmart tomatoes crosswise into ¼-inch rounds, discarding the stems. Arrange the tomato slices in a single layer on the prepared baking sheet, overlapping slightly if needed. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Place the tomatoes and garlic in the oven and roast for 35-40 minutes, until the tomatoes are softened and dry looking on top and the garlic cloves are golden brown and soft to the touch. Remove from the oven and let cool while you prepare the remaining ingredients. Leave the oven on.
- Lay the pizza dough round in a 9-inch springform pan and gently press against the bottom, letting the dough go about 2 inches up the sides. Using a fork, gently press the sides of the dough against the pan, and then prick the bottom of the dough a few times.
- Bake for 8 minutes, until the dough is just starting to puff up and set. Remove the pan from the oven and let cool slightly.
- Reduce the oven temperature to 375°F (190°C).
- Gently remove 8 cloves of roasted garlic from the bulb. Roughly chop 6 cloves, and thinly slice the remaining 2 lengthwise.
- Add the chopped garlic, Gruyère, parmesan, mayonnaise, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and chopped thyme to a medium bowl and stir until well combined.
- Spoon half of the cheese mixture onto the pizza crust and gently smooth in an even layer. Using a spatula, transfer half of the roasted tomatoes onto the cheese and press very gently into an even layer. Repeat with the remaining cheese and tomatoes. Sprinkle the sliced roasted garlic on top.
- Bake the pizza pie for 45-60 minutes, until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover the edges of the pan with foil. Remove from the oven and let rest for 1 hour.
- Garnish with the whole thyme leaves, then slice and serve.
- Enjoy!
HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.
Provided by Brenda Blanco
Categories Dinner
Yield 16 servings
Number Of Ingredients 21
Steps:
- "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
- In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
- Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
- Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
- Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
- Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
- Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
- Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
- Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
- Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
- Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
- Add any garnish of your preference.
- Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram
STUFFED MEATBALL PIE RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan
Provided by Matthew Johnson
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F (230°C).
- Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
- Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
- Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
- Bake until the dough is cooked and lightly golden brown, 15 minutes.
- Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
- Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
- Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
- Add a layer of caramelized onions, and more sliced mozzarella.
- Add the green, yellow, and orange bell peppers on top of the mozzarella.
- Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
- Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
- Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
- Slice the pie, serve with extra marinara sauce and grated parmesan.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams
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