Easy Tomato Pizzas Recipes

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TOMATO PIZZA



Tomato Pizza image

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

6 medium firm tomatoes, thinly sliced
1 prebaked 12-inch pizza crust
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh basil
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

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

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA



Pesto Pizza with Fresh Tomatoes & Mozzarella image

Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.

Provided by Jennifer Segal

Categories     Dinner

Yield 4 (Makes two 12x8-inch pizzas)

Number Of Ingredients 13

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2 tablespoons extra virgin olive oil
2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
1¾ teaspoons salt
1 cup warm water
2 teaspoons cornmeal, for dusting the pan
½ cup good quality store-bought or homemade pesto, divided
8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated
2 vine-ripened tomatoes
¼ cup grated Parmigiano-Reggiano
¼ teaspoon salt
Freshly ground black pepper
¼ cup gently packed fresh basil leaves, torn

Steps:

  • Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  • Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  • When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
  • Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
  • Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
  • Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
  • Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
  • Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg

EASY TOMATO PIZZAS



Easy tomato pizzas image

These colourful, flavour-packed pizzas are low-fat and delicious too

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h30m

Yield Makes 8 small pizzas

Number Of Ingredients 7

450g strong white bread flour , plus more to dust
7g sachet fast-action yeast
2 tbsp extra-virgin olive oil , plus extra to serve
350ml warm water
about 5 tbsp roast tomato sauce (see tip below), or stir together 100ml passata and a crushed garlic clove
8 tomatoes (green, orange, red, yellow - all different shapes and sizes)
your choice of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto

Steps:

  • For the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour - it will seem pretty wet. Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.
  • Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 mins until it is fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.
  • When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it will go, then put a baking sheet in on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat's or grated Parmesan cheese if you want to. Slide the sheet on top of the heated sheet. Bake for 12 mins or until golden and crisp and the tomatoes are starting to caramelise around the edges. Top with any fresh toppings, then drizzle with more olive oil to serve.

Nutrition Facts : Calories 231 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.53 milligram of sodium

TOMATOLESS PIZZA



Tomatoless Pizza image

This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together

Provided by Tania Hobson

Categories     Main Dish Recipes     Pizza Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 (10 ounce) can refrigerated pizza crust dough
1 cup light sour cream
1 cup light cream cheese, softened
1 teaspoon dried dill weed
1 tablespoon olive oil
5 fresh mushrooms, sliced
1 small onion, peeled and sliced
1 clove garlic, minced
½ red bell pepper, seeded and sliced into strips
¾ cup baby spinach leaves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
  • Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
  • Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 49.2 g, Cholesterol 39.9 mg, Fat 15 g, Fiber 1.9 g, Protein 17.1 g, SaturatedFat 6.5 g, Sodium 873.2 mg, Sugar 15.3 g

EASY TOMATO-BASIL PIZZA



Easy Tomato-Basil Pizza image

This is a very tasty recipe. It is a great dinner for a warm, summer night. After chopping the ingredients, the rest of the recipe is easy!

Provided by Chocolate

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 14

2 tomatoes, seeded and coarsely chopped
1 teaspoon salt
8 ounces shredded mozzarella cheese
1 red onion, coarsely chopped
¼ cup chopped fresh basil
½ teaspoon ground black pepper
2 tablespoons olive oil
3 fresh jalapeno peppers, chopped
½ cup sliced black olives
½ cup sliced fresh mushrooms
½ cup pizza sauce
2 (12 inch) pre-baked pizza crusts
8 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Mix the tomatoes and salt in a mesh strainer. Let mixture sit and drain for 15 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine the drained tomatoes, 8 ounces of mozzarella cheese, onion, basil, pepper, olive oil, jalapenos, olives, and mushrooms in a bowl. Spread the pizza sauce evenly onto the pizza crusts. Distribute tomato mixture over the two pizza crusts evenly. Sprinkle 8 ounces of mozzarella cheese and the Parmesan cheese over both pizzas.
  • Bake pizzas in preheated oven until cheese is completely melted, 8 to 10 minutes.

Nutrition Facts : Calories 519 calories, Carbohydrate 56.8 g, Cholesterol 49 mg, Fat 20.4 g, Fiber 3.4 g, Protein 30 g, SaturatedFat 8.9 g, Sodium 1431.3 mg, Sugar 4.8 g

FRESH TOMATO PIZZAS



Fresh Tomato Pizzas image

Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes Four 6-Inch Pizzas

Number Of Ingredients 7

Extra-virgin olive oil, for brushing
All-purpose flour, for dusting
1 pound frozen pizza dough, thawed
Salt
4 plum tomatoes, very thinly sliced
1 1/4 cups shredded mozzarella
2 teaspoons dried oregano

Steps:

  • Preheat oven to 400 degrees. Brush 2 baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.
  • Transfer disks to oiled baking sheets. Brush with oil, and sprinkle with salt. Top each disk with a thin layer of tomato slices.
  • Sprinkle 1/4 cup cheese over each disk. Top each with a few more tomato slices, and sprinkle with another tablespoon cheese. Sprinkle each pizza with 1/2 teaspoon oregano.
  • Bake until crusts are golden, about 20 minutes. Drizzle pizzas with extra-virgin olive oil before serving, if desired.

NO-COOK EASY PIZZA TOMATO SAUCE



No-Cook Easy Pizza Tomato Sauce image

This No-Cook Easy Pizza Tomato Sauce literally takes minutes to mix up. It tastes much better than any pizza sauce you can buy in the store and it's less expensive.

Provided by Oriana Romero

Categories     Condiments

Time 5m

Number Of Ingredients 8

32 oz (908 g) tomato sauce ((no added salt))
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon powdered garlic
1 teaspoon powdered onion
1 teaspoon Kosher or sea salt ((see notes for table salt))
½ teaspoon sugar
½ teaspoon black pepper

Steps:

  • Add all ingredients to a bowl and mix until well combined.
  • Taste and add additional salt and pepper to taste, if necessary.
  • Spread out on pizza dough and add desired toppings. Bake according to dough directions. Or store for later use.

Nutrition Facts : Calories 81 kcal, Carbohydrate 19 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 882 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

EASY CHEESE AND TOMATO PIZZA



Easy Cheese and Tomato Pizza image

This cheese and tomato pizza is made from scratch. It is a fun recipe to make with kids and adults alike. Made with instant pizza dough and homemade tomato sauce, this very cheesy tomato pizza was ready in 30 minutes.

Provided by Ajoke

Categories     Main Course

Time 30m

Number Of Ingredients 12

300 g all-purpose flour
7 g fast action yeast
125 ml warm water
Pinch of salt
1 tbsp sugar
2 tbsp olive oil
200 g Passata
1 tsp Oregano
handful fresh Basil (substitute with 1 tsp dried basil)
1/2 tsp bouillon powder (optional)
Pinch of salt
2 tbsp veg oil (optional)

Steps:

  • Add the tomato sauce ingredients to a pan and simmer on medium heat for about 10 minutes. Take it off the heat and leave to cool before adding to pizza dough. Alternatively, use one-part concentrated tomato, one-part water, mix it together and use as desired on pizza dough
  • Add the flour, sugar, salt and yeast into a bowl, mix to combine then add warm water and olive oil. Turn the dough unto a lightly floured worktop and knead until smooth. Continue to knead for another 3-5 minutes. Divide the dough into two and roll each dough to form a ball. Roll dough ball out to a circle.
  • Preheat the oven at 200⁰C fan oven and 220⁰C conventional oven. Do this at least 30 minutes before baking the pizza.
  • Spread the sauce on the rolled pizza dough without letting it touch the border of the dough
  • Add any other topping at this stage if using
  • Sprinkle the cheese as much as you want on the sauce and bake in the oven between 12 and 15 minutes or till the dough cooks through and cheese bubbling.
  • Remove pizza from the oven, slice and enjoy.

PIZZA WITH FRESH TOMATOES AND BASIL



Pizza with Fresh Tomatoes and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 14

1 tablespoon yellow cornmeal
Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

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.)

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