Best 3 Rustic Tomato And Portabella Pizza Recipes

Are you looking for a comforting, hearty, and flavorful meal that you can make at home? Look no further than our rustic tomato and portabella pizza recipe. Made with fresh, wholesome ingredients and bursting with flavor, our recipe is guaranteed to delight your taste buds and elevate your pizza game. Get ready to embark on a culinary journey as we guide you through the steps to create this exceptional dish that is perfect for any occasion, whether it's a cozy night in with loved ones or a lively get-together with friends.

Let's cook with our recipes!

RUSTIC VEGETARIAN PIZZA

Rustic Vegetarian Pizza image

"While my husband was stationed in the service in Naples, Italy, we tried all kinds of pizzas with fresh ingredients," writes Priscilla Gilbert of Indian Harbour Beach, Florida. "This veggie pizza is delicious, but not complicated to prepare or assemble."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 teaspoons olive oil, divided
11 slices part-skim mozzarella cheese, divided
1 small zucchini, cut into 1/8-inch slices, patted dry, divided
1 small onion, sliced
4 plum tomatoes, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup torn fresh basil

Steps:

Sprinkle cornmeal over a greased baking sheet. Unroll pizza crust; shape into a 12-in. square. Place on the baking sheet. Brush with 1 teaspoon oil. Arrange nine slices of cheese over dough to within 1 in. of edges. Cut each remaining cheese slice into four pieces; set aside. , Place half of the zucchini, about 2 in. apart, around edges of cheese. Fold edges of dough about 1 in. over zucchini. Bake at 400° for 6 minutes. , Layer with onion, remaining zucchini and tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or until crust is golden brown. , Arrange reserved cheese over the tomatoes; bake 4 minutes longer or until cheese is melted. Drizzle with remaining oil. Sprinkle with basil. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 363 calories, Fat 14g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 812mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

EASY RUSTIC TOMATO AND OLIVE PIZZA

Easy Rustic Tomato and Olive Pizza image

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

Ingredients

1/4 Pizza Dough Recipe
1 can (8 oz.) CLASSICO Traditional Pizza Sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend, divided
1 tomato, sliced
1/4 cup pitted Kalamata olives

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

PORTABELLA AND TOMATO PIZZA

Portabella and Tomato Pizza image

I got a mushroom growing kit as a gift, and all of a sudden I had about 15 portabella mushrooms but no idea how to use them. This is a quick, easy pizza that I threw together and worked beautifully with the mushrooms.

Provided by Green.Chef

Categories Vegetable

Time 25m

Yield 8 Slices, 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 pizza crust, thin crust style (store bought or home made)
2 tablespoons olive oil
1 -2 garlic clove, chopped
1/4 cup tomato sauce (store bought or home made)
2 large portabella mushroom caps, sliced (or 4-5 small ones)
2 tomatoes, sliced
6 ounces goat cheese
1/2 cup part-skim mozzarella cheese

Steps:

Preheat oven to 450F, or according to package directions.
Brush crust with olive oil, top with garlic, and spread sauce all the way to the edges. I like to use a pasta sauce with flavors like basil or italian spices.
Spread sliced mushrooms evenly over the crust, then top with tomato slices.
Slice the goat cheese into 1/8-1/4 inch disks and distribute evenly.
Sprinkle mozzarella cheese on top of it all.
Bake on ungreased cookie sheet or pizza stone for 7-10 minutes, or according to package directions. Crust will be golden brown and cheese melted.

Nutrition Facts : Calories 416, Fat 32.4, SaturatedFat 16.9, Cholesterol 69.1, Sodium 643.4, Carbohydrate 9.3, Fiber 2, Sugar 6.3, Protein 23.7

Tips:

Choose the right tomatoes: Use ripe, flavorful tomatoes for the best flavor. Roma tomatoes are a good option because they have fewer seeds and a meaty texture.
Roast the tomatoes: Roasting the tomatoes intensifies their flavor and makes them slightly caramelized. This step is optional, but it's worth the extra effort.
Use a variety of mushrooms: Feel free to use a mix of different types of mushrooms, such as cremini, shiitake, or oyster mushrooms. This will add different textures and flavors to the pizza.
Don't overcrowd the pizza: Make sure to leave some space between the toppings so that they can cook evenly.
Use fresh herbs: Fresh herbs, such as basil, oregano, or thyme, will add a lot of flavor to the pizza. Add them just before serving for the best flavor.

Conclusion:

This rustic tomato and portobello pizza is a delicious and easy-to-make weeknight meal. The combination of roasted tomatoes, portobello mushrooms, and fresh herbs is sure to please everyone at the table. Serve it with a side of salad or soup for a complete meal.