Best 11 Fresh Tomato Pizzas Recipes

TOMATO PIZZA

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.

FRESH TOMATO PIZZAS

Steps:

• Preheat oven to 400 degrees. Brush two baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.
• Transfer disks to oiled baking sheets. Brush with oil, and sprinkle with salt. Top each disk with a thin layer of tomato slices.
• Sprinkle 1/4 cup cheese over each disk. Top each with a few more tomato slices, and sprinkle with another tablespoon cheese. Sprinkle each pizza with 1/2 teaspoon oregano.
• Bake until crusts are golden, about 20 minutes. Drizzle pizzas with extra-virgin olive oil before serving, if desired.

FRESH TOMATO PIZZAS

Steps:

• Preheat oven to 400 degrees. Brush 2 baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.
• Transfer disks to oiled baking sheets. Brush with oil, and sprinkle with salt. Top each disk with a thin layer of tomato slices.
• Sprinkle 1/4 cup cheese over each disk. Top each with a few more tomato slices, and sprinkle with another tablespoon cheese. Sprinkle each pizza with 1/2 teaspoon oregano.
• Bake until crusts are golden, about 20 minutes. Drizzle pizzas with extra-virgin olive oil before serving, if desired.

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.)

FRESH TOMATO PIZZA SAUCE

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.

PIZZA SAUCE WITH FRESH TOMATOES

Steps:

• Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
• Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
• Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
• Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

GRANDMA-STYLE PIZZA

Steps:

• Drain one 28-oz. can whole peeled tomatoes and pulse tomatoes with 2 anchovies, 2 garlic cloves, 6 tablespoons olive oil, and 1/4 cup basil leaves in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
• Put It All Together:
• A classic Grandma-just sauce and mozzarella-flips the usual script: Add cheese before sauce. Master this basic pie and you're ready to improvise (see below for ideas).
• Classic Mozzarella Pie:
• Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
• Once Grandma-Style Pizza Dough has risen on baking sheet, top with 12 ounces fresh mozzarella, grated, and dot pie with 1 1/2 cups Fresh Tomato Pizza Sauce. Bake pie until golden brown and crisp on bottom and sides, 20-30 minutes.

TOMATO AND BASIL PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

FRESH TOMATO BASIL PIZZA

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.

TOMATO WHITE PIZZA

Steps:

• Start w./ pizza crust. Cover lightly with olive oil (I drizzle it across the whole thing, then smear it around with my hands so there is a thin layer of olive oil across the whole crust.
• Put minced garlic on pizza crust, spread around until evenly covered.
• Lightly salt.
• Cover with cheese. Cheese should not be too thin, just a single layer of shreds thick.
• Lay sliced tomatoes on pizza. I like to cover as much area as possible, but do to taste.
• Grate romano cheese over the tomatoes. Fairly thin layer.
• Sprinkle parsley flakes on top.
• Bake at 350 for 15-20 minutes until crust is golden brown.

PIZZA CAPRESE

Steps:

• Preheat oven to 425°. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Drizzle 1 tablespoon olive oil over dough and sprinkle with sliced garlic. Bake until crust is lightly browned, 10-12 minutes. Top with tomato and fresh mozzarella; bake until cheese is melted, 5-7 minutes longer. Drizzle with remaining 1 tablespoon olive oil and top with basil. Serve immediately.