Easy Tomato Pizzas Recipes

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.

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.)

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.

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.

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute. , Place baguette halves on a baking sheet, cut side up; sprinkle with half the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese. , Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into 3 portions.

Steps:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Steps:

• In blender or food processor, place all ingredients. Cover; process until smooth. Transfer to storage container. Cover; refrigerate up to 1 week or freeze up to 4 months.