Fresh Tomato-Feta Pizza

Name: Fresh Tomato-Feta Pizza
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp cornmeal; 113 grams feta cheese; 59 milliliters fresh basil leaves; 2 garlic cloves, minced; 79 milliliters ounce pitted kalamata olives, halved; 3 Tbsps olive oil, divided; 4 plum tomatoes, sliced; 454 grams refrigerated fresh pizza dough

The recipe Fresh Tomato-Feta Pizza could satisfy your Mediterranean craving in around 55 minutes. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 14g of fat, and a total of 314 calories. This recipe serves 6. A mixture of kalamatan olives, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Let dough stand at room temperature, covered, for 30 minutes.

Ingredients you will need

Dough

Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels.

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Tomato Slices

Jelly

Roll

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Paper Towels

Frying Pan

Let stand 30 minutes.

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (keep pizza stone or baking sheet in oven as it preheats).

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Baking Sheet

Pizza Stone

Oven

Combine tomatoes, 2 tablespoons oil, and garlic.

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Tomato

Garlic

Cooking Oil

Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven.

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Dough

Roll

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Pizza Stone

Oven

Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza.

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Cornmeal

Cheese

Tomato

Dough

Bake at 500 for 19 minutes or until crust is golden and cheese is lightly browned.

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Cheese

Crust

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Oven

Remove from oven; top with olives and basil.

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Olives

Basil

Equipment you will use

Oven

Brush outer crust with remaining 1 1/2 teaspoons oil.

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Crust

Cooking Oil

Cut pizza into 6 large slices.

Equipment

Ingredients

Servings:

1Tbsp

cornmeal 113grams

feta cheese 59milliliters

fresh basil leaves 2

garlic cloves, minced 79milliliters

ounce pitted kalamata olives, halved 3Tbsps

olive oil, divided 4

plum tomatoes, sliced 454grams

refrigerated fresh pizza dough

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.

"Shows fresh berry, with hints of flowers, fresh herbs and chocolate. Full-bodied, with a fresh palate, well-integrated tannins and a balanced finish. Lots of cherry and light spice. Best after 2003."-Wine Spectator