TOMATO-CHEESE PIZZA
Looking for a savory pizza recipe for tonight's dinner? This Tomato-Cheese Pizza recipe is the one for you. Sun-dried tomato dressing, creamy mozzarella cheese, blistered cherry tomatoes and a chewy crust. Even picky eaters may love this Tomato-Cheese Pizza!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Roll Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray. Spread with 2 Tbsp. dressing; sprinkle with 1 cup cheese.
- Toss tomatoes and thyme with remaining dressing; spread over pizza.
- Bake 18 to 20 min. or until cheese is melted and edge of crust is golden brown, topping with remaining cheese after 10 min.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
TOMATO & CHEESE PIZZA
Steps:
- Heat oven to 500ºF.
- Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; spread with pizza sauce.
- Sprinkle with 1 cup cheese; top with tomatoes and remaining cheese.
- Bake 12 to 15 min. or until cheese is melted and edges of crust are golden brown.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 5 g, Protein 11 g
TOMATO CHEESE PIZZA
This recipe from Simple and Delicious makes a tasty appetizer, lunch or quick-and-easy main dish that you can serve with a fresh salad or pasta.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto a greased 12-inch pizza pan; flatten dough and build up the edges slightly.
- Spread garlic over crust.
- Bake at 375 degrees for 7 minutes.
- Sprinkle half of the cheeses and oregano over crust.
- Arrange tomatoes on top.
- Sprinkle with remaining cheeses and oregano.
- Bake for 15-17 minutes or until crust is golden brown and the cheese is melted.
Nutrition Facts : Calories 221.6, Fat 14.2, SaturatedFat 9, Cholesterol 56, Sodium 579.8, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 20
TOMATO, CARAMELIZED ONION, AND STILTON PIZZA
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 41m
Yield 2 entree servings or 6 appetiz
Number Of Ingredients 8
Steps:
- Caramelize onion by melting 3 tablespoons butter in a saute pan over medium heat. Add onion. Cook for 15to 20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve.
- Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
- If you are grilling on a charcoal grill, set coals on one side of the grill.
- Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
- Remove from grill, season with salt and pepper and slice. Serve immediately
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
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.)
GREEN TOMATO AND CHEDDAR PIZZA
Prepared pizza dough is suppler at room temperature than when chilled, but also a bit stickier. Working on an oiled piece of foil solves the problem, and allows you to easily flip the dough onto the grill. Make sure you grill your tomatoes until tender and cooked through: Super-green ones take a bit of time to soften up while those turning toward yellow or just beginning to blush will get soft and juicy pretty quickly. If you have some bacon on hand, grill it up and crumble it over the tomatoes before the last layer of cheese goes on.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat an indoor or outdoor grill to medium heat. Put the olive oil in a small bowl or measuring cup. Slice the tomatoes 1/4 inch thick and spread them on a baking sheet or large tray. Put the scallions on the baking sheet. Brush everything on both sides with oil and season with salt over the top.
- Grill the tomatoes, seasoned-side down, until they develop dark grill marks, 3 to 5 minutes. Flip, brush with more oil, season again and cook until charred and tender when pierced with the tip of a paring knife, another 3 to 5 minutes. Put the scallions on the grill and grill, flipping once, until charred in spots (don't overdo it) and tender when pierced in the white part, about 3 minutes per side. Remove the tomatoes and set aside. Remove the scallions and coarsely chop.
- While the tomatoes and scallions are grilling, shape the dough. Oil two 12- by 15-inch pieces of foil. Halve the pizza dough. Drape one half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, so that it makes a rough oblong. Then put it on the oiled foil and press, pull and push gently until it is very thin, and measures about 9 by 12 inches. Be sure to get the edges thin too, or they won't cook through on the grill. Repeat with the second piece.
- Brush the dough with olive oil. Brush the grill grate with olive oil. Leaving the dough on the foil, flip them top-side-down onto the grill and peel the foil off. Cook until the dough just comes up from the grill without sticking, about 3 minutes, and then flip. Scatter a handful of cheese and then half of the tomatoes and scallions over each pizza. Top with the rest of the cheese. Cover the grill and cook, about 6 minutes. Give the pizzas a 45-degree turn, cover and cook until the bottoms are deep golden brown, the cheese is bubbling and the dough is cooked through, another 6 minutes. Transfer to a cutting board and serve.
PIZZA WITH LEEKS, TOMATO AND GOAT CHEESE
Provided by Janet Fletcher
Categories Tomato Vegetable Bake Super Bowl Vegetarian Goat Cheese Leek Spring Healthy Bon Appétit California
Yield Makes 1 Pizza
Number Of Ingredients 14
Steps:
- For Dough:
- Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
- Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
- Meanwhile for Topping:
- Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
- Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.
LEEK, TOMATO, GOAT CHEESE PIZZA
Make and share this Leek, Tomato, Goat Cheese Pizza recipe from Food.com.
Provided by Kevin Kirkland
Categories Cheese
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes.
- Season with salt and pepper.
- Stir in parsley.
- Cool.
- Spread leek topping evenly over pizza shell; sprinkle tomatoes over.
- Top with cheese. Drizzle 1 tablespoon oil over.
- Bake about 10 minutes at 450 F.
- Remove from oven and brush crust with olive oil.
Nutrition Facts : Calories 525.6, Fat 45.1, SaturatedFat 14.8, Cholesterol 45.8, Sodium 167.7, Carbohydrate 30.7, Fiber 5, Sugar 10.5, Protein 4.2
EASY TOMATO PIZZAS
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
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
CHEESE AND TOMATO KETCHUP PIZZA
Make and share this Cheese and Tomato Ketchup Pizza recipe from Food.com.
Provided by rhythm.optician
Categories Cheese
Time 8m
Yield 1 Pizza, 2 serving(s)
Number Of Ingredients 3
Steps:
- First take your ready-made pizza base.
- Apply ketchup lightly over the whole pizza base.
- Cut slabs of cheddar out and cover the pizza in cheese.
- Microwave for 2.45 on full heat.
- Stodge fest.
Nutrition Facts : Calories 628.7, Fat 49.8, SaturatedFat 31.6, Cholesterol 157.5, Sodium 1210, Carbohydrate 8.2, Fiber 0.1, Sugar 6.5, Protein 37.8
TOMATO-FREE PIZZA
We started making this when my husband had to go on his kidney diet. We make it often now because it is very versatile, simple, and tasty. All of the ingredients in the sauce and toppings are adjustable or can be substituted or omitted.
Provided by JenPo
Categories Peppers
Time 27m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 17
Steps:
- For the dough:.
- Dissolve yeast in warm water.
- Stir in remaining ingredients.
- Beat about 20 strokes, then allow to rest covered about 5 minutes.
- Roll out in a pizza pan, building up crust along the edges.
- For the sauce:.
- Combine all ingredients.
- Brush on top of dough, including crust.
- For the toppings:.
- Scatter all but mozzarella onto crust evenly.
- Top with shredded mozzarella.
- Bake at 400°F for about 11-12 minutes. Pizza is done when crust is golden and cheese is melted.
Nutrition Facts : Calories 843.3, Fat 47.4, SaturatedFat 16.4, Cholesterol 79, Sodium 1441.7, Carbohydrate 69.8, Fiber 5.2, Sugar 3.2, Protein 35.4
TOMATO AND ONION PIZZA
When it comes to pizza, it's hard to argue with a classic! Cherry tomatoes and mozzarella cheese work flavor magic atop a homemade, Parmesan-infused crust.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
- Spread dough with sauce to within 1/2 inch of edge; top with 1 cup cheese, tomatoes and onions.
- 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 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
EASY RUSTIC TOMATO AND OLIVE PIZZA
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
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
FRESH TOMATO, BASIL, AND CHEESE PIZZA
Make and share this Fresh Tomato, Basil, and Cheese Pizza recipe from Food.com.
Provided by jenpalombi
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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