Pizza with Fresh Tomatoes and Basil

Name: Pizza with Fresh Tomatoes and Basil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons dry yeast; 473 milliliters all-purpose flour; 6 fresh basil leaves, plus extra for garnish; 1 large garlic clove, minced, optional; 315 milliliters grated pasteurized mozzarella; 3 Tbsps olive oil; 6 teaspoons extra-virgin olive oil; 59 milliliters grated Parmesan; 2 slices Roma tomatoes, cut crosswise into 1/4-inch-thick slices; 1 teaspoons salt; 1 teaspoon salt; 118 milliliters warm water (105 to 110 degrees F); 1 Tbsp yellow cornmeal

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Pizza with Fresh Tomatoes and Basil at home. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 10g of protein, and 14g of fat. It works well as a hor d'oeuvre. This recipe from Foodnetwork requires cornmeal, pasteurized mozzarella, basil leaves, and parmesan. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Pizza with Fresh Tomatoes and Basil, Pesto Pizza with Fresh Tomatoes and Mozzarellan and Perfect Pizzan at Home, and Pesto Pizza with Fresh Tomatoes and Mozzarellan and Perfect Pizzan at Home.

Instructions

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.

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Oven

Sprinkle the cornmeal over 2 rimless baking sheets.

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Cornmeal

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Baking Sheet

Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round.

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Pizza Dough

Roll

Transfer 1 dough to each prepared baking sheet.

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Dough

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Baking Sheet

Drizzle 2 teaspoons of oil over each Pizza Dough.

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Pizza Dough

Cooking Oil

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.

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Tomato Slices

Pizza Dough

Mozzarella

Cheese

Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.

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Fresh Basil

Olive Oil

Parmesan

Garlic

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.

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Cheese

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Oven

Drizzle 1 teaspoon of oil over each pizza.

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Cooking Oil

Sprinkle with basil for garnish and salt.

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Basil

Salt

Cut the pizza into wedges and serve immediately.

Mix the warm water and yeast in a small bowl to blend.

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Water

Yeast

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Bowl

Let stand until the yeast dissolves, about 5 minutes.

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Yeast

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.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

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Food Processor

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.)

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Dough

Punch

Wrap

Cooking Oil

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Plastic Wrap

Bowl

Equipment

Ingredients

Servings:

2teaspoons

dry yeast 473milliliters

all-purpose flour 6

fresh basil leaves, plus extra for garnish 1large

garlic clove, minced, optional 315milliliters

grated pasteurized mozzarella 3Tbsps

olive oil 6teaspoons

extra-virgin olive oil 59milliliters

grated Parmesan 2slices

Roma tomatoes, cut crosswise into 1/4-inch-thick slices 1teaspoons

salt 1teaspoon

salt 118milliliters

warm water (105 to 110 degrees F)1Tbsp

yellow cornmeal

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam) with a 5 out of 5 star rating seems like a good match. It costs about 400 dollars per bottle.

Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam)

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.