Tomato Basil Pizza Squares Recipes

TOMATO BASIL SQUARES

Steps:

• Preheat oven to 375 degrees.
• Place 1 (12 oz.) package refrigerated pizza dough on a greased cookie sheet and spread into a square. Add 1 C. shredded mozzarella cheese to dough square.
• Chop 2 tablespoons fresh basil, or 2 teaspoons dried basil. Then mince 1 clove garlic.
• Into bowl place chopped basil, 2/3 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1 cup mozzarella cheese. and minced garlic. Mix well.
• Thinly slice 4 plum tomatoes.
• Place sliced tomatoes evenly across pizza dough.
• Place mixture on top of tomatoes. Mixture will be thick, so placing in patches is fine.
• Place in oven for 15 to 20 minutes or until topping is golden brown.
• Remove from heat. Best if served warm. Enjoy!

TOMATO-BASIL SQUARES

Steps:

• Preheat oven to 375 degrees F.
• Roll out pizza crust onto a rectangle baking stone (or cookie sheet if you don't have a stone).
• Sprinkle crust with one cup Mozzarella cheese.
• In a bowl, combine remaining Mozzarella cheese, basil, garlic and mayonnaise.
• Mix well.
• Place sliced tomatoes on top of pizza crust.
• Spread mayonnaise mixture on top of tomatoes.
• Top with grated Parmesan cheese.
• Bake for 15-20 minutes or until top is golden brown and bubbly.

PIZZA WITH FRESH TOMATOES AND BASIL

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.)

TOMATO AND BASIL PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.