Provolone Pizza Provolone Roma Tomato Fresh Basil Pizza Recipes

Steps:

• Preheat oven to 425 degrees.
• Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place tomatoes on top of cheese. Season with salt, pepper, & garlic powder to taste then sprinkle the fresh basil evenly all over pizza.
• Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

Steps:

• Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
• Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the 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.)

Steps:

• Lightly toast the bread in the oven.
• Rub one side of the toast with garlic clove.
• Drizzle a little olive oil over each slice.
• Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
• Spread mixture over each slice of toast.
• Sprinkle a little of the grated mozzarella cheese on each slice.
• Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
• Serve immediately.

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.

Steps:

• To make the dough, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
• Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil stirring with a butter knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
• Place the dough in a large bowl, cover with a damp cloth and set aside for 30 minutes or until the dough is doubled in size.
• Preheat the oven to 230oC/450oF/Gas 5.
• For the topping, place the tomatoes, oregano, salt and pepper in a bowl and crush with a potato masher. Divide the dough into four and roll out each portion to a 14cm/5.5 inch round. Place on greasy baking trays and top each pizza with mozzarella, parmesan, bocconcini and tomato mixture and cook for 10-15 minutes or until golden and crispy.
• Top with rocket to serve.