Best Fresh Tomato Pizza Recipes

FRESH TOMATO AND BASIL PIZZA

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.

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.

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.

5-MINUTE NO-COOK FRESH TOMATO PIZZA SAUCE

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.

GRILLED PIZZA WITH FRESH TOMATO AND BASIL

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.

FRESH MOZZARELLA, TOMATO AND OLIVE PIZZA POCKETS

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.

THIN CRUSTED FOCACCIA PIZZA WITH FRESH TOMATO, BASIL AND MOZZARELLA

Steps:

• Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
• To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
• Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
• When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.

FRESH TOMATO BASIL CRESCENT PIZZA

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.

MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE

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!

FRESH TOMATO, BASIL, AND CHEESE PIZZA

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

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.

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA

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!

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

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.

SKINNY FRESH MOZZARELLA AND TOMATO PIZZA

Steps:

• In large bowl, dissolve yeast in warm water. Stir in half of the flour, the salt, sugar and 1 teaspoon oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.
• Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Pat dough into 12-inch round on cookie sheet or pat in pizza pan using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
• Cut cheese into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.
• Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

FRESH TOMATO-BASIL PIZZA

Steps:

• Brush pizza crust with oil. Sprinkle with 1/4 cup of the cheese.
• Top with tomatoes and remaining 1/4 cup cheese; sprinkle with pepper.
• Place directly on oven rack.
• Bake at 450°F for 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil just before serving.

FRESH TOMATO SAUCE FOR PIZZA

Steps:

• Heat oil in a saucepan over mediumheat. Add onions, garlic, and carrotsand cook until tender, 8 to 10 minutes.Add tomatoes and their juices, a pinchof salt, oregano, and basil; bring toa simmer.
• Reduce heat to low andcook, stirring occasionally until sauceis thick, about 1 hour. Puree in a foodprocessor, if desired. Season with saltand pepper.
• Let sauce cool to roomtemperature before using on pizza.(Refrigerate for up to a week, or freezefor up to two months.)

FRESH TOMATO PIZZA

Steps:

• Preheat oven to 425 degrees.
• Spray a 12 inch pizza pan with Pam. Press dough evenly into pan. Arrange tomato slices on top. Sprinkle with basil and season with pepper. Sprinkle on cheese.
• Bake 15-20 minutes. 284 calories

FRESH TOMATO AND GARLIC PIZZA

Steps:

• Put a pizza stone on the lowest rack
• of the oven, heat the oven to 550°F,
• and let the stone heat for at least
• a half-hour.
• Lightly flour a pizza peel. Stretch
• one dough ball into a 10- to 11-inch
• round and transfer it to the peel.
• Brush the dough with oil and
• sprinkle with half of the garlic.
• Top with half of the mozzarella
• and enough tomato slices to cover most of the surface in a single layer. Season
• very lightly with salt. Top the tomatoes with
• half of the goat cheese and Parmigiano. Drizzle
• with another 1 Tbs. of the oil and sprinkle with a
• pinch of oregano.
• Slide the dough onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board. Repeat to make the second pizza.
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• Photo: Scott Phillips
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