Easy Rustic Tomato And Olive Pizza Recipes

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EASY RUSTIC TOMATO AND OLIVE PIZZA



Easy Rustic Tomato and Olive Pizza image

What's more deliciously rustic than a rectangle of Parmesan pizza dough topped with tomato, olives and Italian cheese? We can't think of anything, either.

Provided by My Food and Family

Categories     Meal Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 5

1/4 Pizza Dough Recipe
1 can (8 oz.) CLASSICO Traditional Pizza Sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend, divided
1 tomato, sliced
1/4 cup pitted Kalamata olives

Steps:

  • Heat oven to 450ºF.
  • Roll Perfect Parmesan Pizza Dough into 12x9-inch rectangle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray. Fold edges 1/2-inch to form a crust.
  • Spread dough with sauce; top with 1 cup cheese, tomatoes and olives.
  • Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

ZOE'S EASY, RUSTIC MINI PIZZAS



Zoe's Easy, Rustic Mini Pizzas image

I created these delicious mini pizzas. They are more like a pizza bun. The dough is fluffy and tender, the sauce is fresh, and the cheese crisp and a little gooey. Very easy appetizer and absolutely delicious. A great appetizer, snack, or light supper!

Provided by CookieMonster

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
2 cups warm water
3 tablespoons olive oil
2 tablespoons instant yeast
1 teaspoon kosher salt
1 teaspoon white sugar
1 ½ cups prepared tomato sauce
1 clove garlic, diced
2 tablespoons fresh oregano, diced
2 tablespoons fresh basil, diced
2 tablespoons olive oil
1 tablespoon white vinegar
1 teaspoon white sugar
1 cup shredded mozzarella cheese
1 cup chopped fresh spinach, or to taste

Steps:

  • Mix flour, water, olive oil, yeast, salt, and sugar together in a large bowl. Use an ice cream scoop to place 12 balls of dough onto the prepared pan, patting down slightly; dough will be very sticky. Let sit until risen, about 30 minutes, without kneading or punching down.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking pan. Toss an ice cube into the bottom of the oven to add some humidity.
  • Combine tomato sauce, garlic, oregano, and basil in a bowl. Add olive oil, vinegar, and sugar; stir very well.
  • Spread 1 to 2 tablespoons tomato sauce on each dough ball. Sprinkle 1 to 4 tablespoons mozzarella cheese on top and add spinach.
  • Bake in the preheated oven for 15 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27.6 g, Cholesterol 6 mg, Fat 7.6 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 385.1 mg, Sugar 2.1 g

RUSTIC TOMATO AND PORTABELLA PIZZA



Rustic Tomato and Portabella Pizza image

The tomatoes turn to sweet like creatures, this is an additively delicious pizza.

Provided by Lynn Socko

Time 45m

Number Of Ingredients 8

multi grain pizza dough-see link below
2-3 tomatoes, sliced in rounds
6 provolone cheese, sliced or grated
1 portabella mushrooms, sliced and quartered
1 c sliced onions
mrs. dash tomato and basil seasoning
garlic infused olive oil
black pepper

Steps:

  • 1. https://www.justapinch.com/recipes/bread/other-bread/multi-grain-pizza-dough.html?p=1 Prepare dough according to directions, this recipe makes dough for 3 large pizzas. Or use your favorite recipe.
  • 2. Once dough is ready, add about 1-2 tsp. of olive oil to a non stick pan, cook tomatoes over low heat till tender, season with Mrs. Dash tomato and basil as you cook them.
  • 3. Add about 1 tbs. of olive oil to a separate pan and cook onions till almost tender, then add portabella pcs. and cook about 5 min. more. You may need to add a little more olive oil when you add the mushrooms.
  • 4. Prepare 1/4 c. of garlic infused olive oil. Roll dough out and place on pizza pan. Brush with garlic infused olive oil. Top with provolone cheese, tomatoes, mushrooms and onions. Sprinkle liberally with black pepper if desired. Bake 450° for about 20-25 min.

RUSTIC TOMATO TART



Rustic Tomato Tart image

This recipe is a very tasty way to enjoy the bounty of your garden. I haven't met a tomato that I didn't love... and this recipe really seals the deal!

Provided by Betty Graves

Categories     Savory Pies

Time 30m

Number Of Ingredients 9

3 Tbsp mustard or mayonnaise (i used mustard)
4 large tomatoes, sliced
1/2 tsp garlic
2 Tbsp olive oil
1/4 tsp each of: basil, parsley, oragno. (combine together)
1/2 tsp salt
Pinch red pepper flakes or more if like it with a hot flavor.
2 c mozzarella cheese, shredded
1 pillsbury pie crust for bottom

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Using a tart pan insert your pillsbury dough in the bottom and around sides. (do not overlap). I usually brush egg white on the crust.
  • 3. Par bake the crust and let cool completely. Spread 3 tablespoons mustard or mayonnaise only on the bottom of crust.
  • 4. Slice tomatoes and cover the entire bottom of crust. (if you want to make extra layer you can). Scatter your garlic and salt on top of tomatoes and 2 tablespoons of olive oil.
  • 5. Sprinkle your dried herbs combined together on top and your pepper flakes evenly distributed. If you want more of a hot taste add more pepper flakes.
  • 6. Sprinkle with mozzarella cheese on top and sprinkle parsley on top for color.
  • 7. Bake for 20 minutes at 375 degrees until bubbly.
  • 8. Allow to cool for 10 minutes before serving and slice wedges with a pizza cutter.

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