Best 12 Fresh Tomato Pizza Recipes

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In the realm of culinary delights, few dishes can rival the timeless allure of pizza. With its crispy crust, savory toppings, and irresistible aroma, pizza has captured the hearts and taste buds of people worldwide. Among the countless variations of this beloved dish, fresh tomato pizza stands out as a classic that embodies the perfect balance of flavors. Whether you're a seasoned pizzaiolo or a home cook looking to elevate your pizza game, this definitive guide will take you on a journey to discover the secrets of crafting the ultimate fresh tomato pizza. From selecting the finest ingredients to mastering the art of dough-making, this comprehensive resource will provide you with all the knowledge and techniques you need to create a pizza that will impress even the most discerning palate.

Let's cook with our recipes!

FRESH TOMATO AND BASIL PIZZA



Fresh Tomato and Basil Pizza image

This classic fresh basil and cherry tomato pizza is ready in half an hour.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 30m

Yield 8

Number Of Ingredients 6

1 pound refrigerated pizza dough
1 tablespoon olive oil
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
3 cups cherry tomatoes, halved
1 cup loosely packed fresh basil leaves, torn
Freshly ground black pepper

Steps:

  • Heat oven to 500 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil. Top with 1 cup cheese.
  • Combine tomatoes, basil and pepper; spread over pizza. Top with remaining cheese.
  • Bake 12 to 15 min. or until crust is golden brown.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 30.7 g, Cholesterol 20.2 mg, Fat 10 g, Fiber 1.5 g, Protein 12.7 g, SaturatedFat 4.3 g, Sodium 545.7 mg, Sugar 3 g

FRESH TOMATO PIZZA SAUCE



Fresh Tomato Pizza Sauce image

This easy and super-fresh pizza sauce can be made in minutes. Best made at the peak of tomato season, the sauce consists of ripe plum tomatoes blended with a few aromatics. After a quick strain, it's ready to top your favorite pizza dough.

Provided by Food Network Kitchen

Time 10m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 pounds very ripe plum tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper

Steps:

  • Halve the tomatoes lengthwise through the stems. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Chop the remaining tomato flesh roughly and transfer to a food processor. Add the oil, tomato paste, sugar, oregano, garlic, 1 tablespoon salt and some pepper and pulse until mostly pureed with some small chunks. Pour into a fine-mesh sieve over a bowl and let some of the watery liquid drain, shaking gently for about 30 seconds to help it out. Pour the tomato sauce into another bowl or jar and use immediately or refrigerate up to 1 day.

5-MINUTE NO-COOK FRESH TOMATO PIZZA SAUCE



5-Minute No-Cook Fresh Tomato Pizza Sauce image

Just 5 minutes to homemade fresh tomato pizza sauce! You'll be blown away by how easy (and tasty!) it is.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 10

1 pound fresh tomatoes (3-4 medium, quartered)
1 6-ounce can tomato paste
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon clover honey or granulated sugar
2 medium cloves garlic*
1/2 teaspoon kosher salt (plus more to taste)
Few turns fresh ground pepper
2-3 tablespoons chopped fresh basil (optional)
Pinch crushed red pepper flakes (optional)

Steps:

  • Add all ingredients to the pitcher of a blender. Blend until completely pureed. Add additional salt and pepper to taste (I usually go with a full teaspoon salt). Spread on pizza crust; add toppings and bake as desired.
  • If you don't have a blender, chop the fresh tomatoes and finely mince the garlic, then add them along with the other ingredients to a bowl. Stir until combined, taste, and add additional salt and pepper if desired.
  • Keeps refrigerated in an airtight container for 2-3 days.

FRESH TOMATO BASIL PIZZA



Fresh Tomato Basil Pizza image

I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 6 slices, 3 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon olive oil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.

Nutrition Facts : Calories 680 calories, Fat 44g fat (19g saturated fat), Cholesterol 57mg cholesterol, Sodium 1399mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 3g fiber), Protein 30g protein.

GRILLED PIZZA WITH FRESH TOMATO AND BASIL



Grilled Pizza with Fresh Tomato and Basil image

Top homemade pizza dough with mozzarella, tomato and basil, then grill it to perfection.

Provided by Food Network Kitchen

Time 20m

Yield 4-6

Number Of Ingredients 8

1 pound prepared pizza dough, at room temperature
All-purpose flour, for rolling
1 tablespoon olive oil
2 cups shredded mozzarella
1/4 cup grated Parmesan
2 medium plum tomatoes, sliced and patted dry
Kosher salt and freshly ground black pepper
1/2 cup lightly packed fresh basil leaves, torn

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.

MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE



Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce image

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) NOTE: The quality of tomatoes will make or break this sauce; you MUST use fresh, vine-ripened tomatoes from your garden or a local farmer's market, not the variety you find in the grocery store that's been shipped in from another state.

Provided by ItalianMama

Categories     Sauces

Time 2h20m

Yield 4 quarts, 20-25 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
1 large onion, peeled and coarsely chopped
5 fresh garlic cloves, peeled and slightly crushed (may substitute jarred)
1 (10 ounce) can condensed beef broth (may substitute chicken or vegetable)
3/4 cup red wine (may substitute white, or extra broth)
20 whole fresh tomatoes (exact quantity varies based on size)
2 (6 ounce) cans tomato paste (may need more depending on thickness desired)
herbs, to taste (I recommend basil and oregano, fresh or dried)
salt and pepper, to taste
meat (optional)
vegetables (optional)

Steps:

  • Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
  • Pour in broth and wine, increase heat to high, and bring to a boil.
  • Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
  • You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
  • When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
  • Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
  • Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
  • Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
  • Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!

Nutrition Facts : Calories 81.5, Fat 3.9, SaturatedFat 0.6, Sodium 235, Carbohydrate 9.3, Fiber 2.3, Sugar 5.7, Protein 2.3

FRESH TOMATO BASIL CRESCENT PIZZA



Fresh Tomato Basil Crescent Pizza image

Use refrigerated crescent rolls for the pizza dough and top with fresh sliced tomatoes and a drizzle of garlic basil oil. Finish off with mozzarella and Parmesan cheeses and bake. Delicious and so simple.

Provided by Marie

Categories     Lunch/Snacks

Time 39m

Yield 6 slices

Number Of Ingredients 9

1 (8 ounce) package refrigerated crescent dinner rolls
2 minced garlic cloves
1 tablespoon olive oil
1/4 cup chopped fresh basil
8 ounces shredded mozzarella cheese
2 -4 medium tomatoes, thinly sliced
1/4 cup grated parmesan cheese
1/4 teaspoon dried Italian seasoning
fresh ground black pepper

Steps:

  • Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan.
  • Seal seams and perforations and bake at 375° for 14 minutes or until golden brown.
  • Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic.
  • Sprinkle half of mozzarella over the crust.
  • Place sliced tomatoes over cheese and drizzle oil mixture over.
  • Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper.
  • Bake for 10 to 14 more minutes or until cheese is melted.

Nutrition Facts : Calories 277, Fat 14.4, SaturatedFat 6.6, Cholesterol 52.5, Sodium 477.3, Carbohydrate 22.7, Fiber 1.9, Sugar 3.1, Protein 14.1

FRESH TOMATO, BASIL, AND CHEESE PIZZA



Fresh Tomato, Basil, and Cheese Pizza image

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

14 ounces Boboli pizza crusts
2 teaspoons olive oil
1/2 cup parmesan cheese, grated, divided
3 tomatoes, cut into 1/4-inch slices (about 1 1/2 pounds)
6 garlic cloves, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh basil leaf

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.

SPINACH RICOTTA PIZZA WITH FRESH TOMATO PUREE



Spinach Ricotta Pizza With Fresh Tomato Puree image

Make and share this Spinach Ricotta Pizza With Fresh Tomato Puree recipe from Food.com.

Provided by sofie-a-toast

Categories     Spinach

Time 40m

Yield 2 pizzas

Number Of Ingredients 8

1 pizza dough
4 ripe medium-large tomatoes
3 garlic cloves, pressed
2 tablespoons olive oil (plus more for crust)
6 ounces fresh spinach
1/3-1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Steps:

  • Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
  • Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
  • Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
  • Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
  • Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
  • Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

FRESH MOZZARELLA, TOMATO AND OLIVE PIZZA POCKETS



Fresh Mozzarella, Tomato and Olive Pizza Pockets image

The traditional reason for wrapping ingredients in pastry - be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes - is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.

Provided by Melissa Clark

Categories     dinner, lunch, pizza and calzones, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 ounces fresh mozzarella, shredded
3/4 cup cherry tomatoes, quartered
6 tablespoons chopped, pitted Kalamata olives
5 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh basil
1 large garlic clove, minced
1/4 teaspoon salt
Ground black pepper, to taste
1 pound refrigerated pizza dough
Flour for rolling dough

Steps:

  • Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.
  • Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound 1/4 of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.
  • With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1211 milligrams, Sugar 2 grams

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA



Zucchini and Fresh Tomato Pizza With Fontina image

A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 2 14" pizzas

Number Of Ingredients 10

2 cups thinly sliced onions
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons ground fennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
4 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)

Steps:

  • In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
  • Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
  • Remove from the heat and add the tomatoes and basil.
  • Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
  • Then top with cheese, if you wish, and bake according to the pizza crust directions.
  • Enjoy!

Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7

PROVOLONE PIZZA (PROVOLONE, ROMA TOMATO & FRESH BASIL PIZZA)



Provolone Pizza (Provolone, Roma Tomato & Fresh Basil Pizza) image

One of my favorite pizza's to make - and it's so easy. I use pre-sliced mild provolone from dairy section or deli. Ease comes from using pre-made pizza dough that I get from the supermarket, however, you can of course make your own. Also, I only recommend using the fresh basil - it gives the best flavor to this pizza.

Provided by BlondieItaliana

Categories     Cheese

Time 17m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 lb pizza dough, refrigerated
1/4 cup grated parmesan cheese
3/4 lb provolone cheese, sliced
5 roma tomatoes, sliced
salt & pepper
garlic powder
1 -2 tablespoon fresh basil, chopped

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.

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have time to make your own pizza dough, you can use store-bought dough.
  • To prevent the pizza from getting soggy, use a pizza stone or baking sheet.
  • Bake the pizza at a high temperature for a crispy crust.
  • Add your favorite toppings to the pizza before baking.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Fresh tomato pizza is a delicious and easy-to-make meal that can be enjoyed by people of all ages. With its simple ingredients and customizable toppings, it's a great option for a quick and satisfying lunch or dinner. Whether you're using fresh or canned tomatoes, a homemade or store-bought dough, and your favorite toppings, you're sure to enjoy this classic Italian dish.

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