Tomatobasilpizzasnack Recipes

FRESH BASIL TOMATO SNACKS

Steps:

• Place pie crust on pizza pan and roll to fit bottom (just to thin out the crust). Prick all over with a fork.
• Bake at 375 degrees for about 8 to 9 minutes until crust is almost done.
• Take out of oven and place 1/2 cup of mozzarella on warm crust.
• Top with basil and tomato slices.
• Combine remaining mozzarella with mayonnaise and parmesan cheese. Put tablespoons of mixture all over tomatoes but don't worry about spreading (yet).
• Place in oven for 2 to 3 more minutes so cheese can soften. THEN spread to cover tomatoes.
• Bake another 10 to 15 minutes or until cheese is melted and bubbly.
• Cut into small squares to serve as an appetizer. YUM!
• Servings are approximate, depends on size of squares.

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.)

ROASTED TOMATO AND BASIL PIZZA

Steps:

• Preheat oven to 375 degrees.
• Slice plum tomatoes into 1/4" thick slices.
• Arrange on lightly greased cookie sheet.
• Drizzle with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• When tomatoes are ready, spread pesto on pizza crust.
• Top with sliced bocconcini and roasted tomatoes.
• Bake for 7- 9 more minutes.
• Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
• Return to oven for 2-3 more minutes.
• (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.

TOMATO BASIL PIZZA SAUCE

Steps:

• Heat oil in medium saucepan over a medium heat until hot.
• Add garlic; cook 30 seconds or until fragrant.
• Stir in tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed.
• Stir in basil.
• Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.

FRESH TOMATO, BASIL, AND CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees.
• Place pizza crush on a baking sheet.
• Brush crust with olive oil.
• Sprinkle with 1/4 cup Parmesan cheese, leaving a 1/2-inch border around edge of crust.
• Arrange tomato slices over cheese, overlapping edges; top with garlic slices, 1/4 cup cheese, salt and pepper.
• Bake at 450 degrees for 8 to 10 minutes or until crust is golden.
• Remove pizza to a cutting board, and top with fresh basil leaves.
• Let stand 5 minutes.
• Cut into 12 squares.