Best Tomato Cheese Pizzas Recipes

SPINACH, SUN-DRIED TOMATO AND GOAT CHEESE PITA PIZZAS

Steps:

• Combine sugar, salt, oregano and tomato paste in a small bowl.
• Lightly oil pitas and place on a sheet pan.
• Lightly broil pitas until they're a little crispy.
• Remove pitas from broiler. Top with sauce mixture. Layer spinach, basil, sun-dried tomatoes and cheese.
• Broil until cheese starts to melt.

SUN-DRIED TOMATO & GOAT CHEESE ENGLISH MUFFIN PIZZAS

Steps:

• Drizzle olive oil in medium skillet over medium heat. Add onions and saute until transparent and starting to brown, 8-10 minutes. Add garlic and stir until fragrant. Remove from heat.
• Lightly toast English muffins.
• Spread each halve with tomato pesto and top with onions.
• Preheat broiler.
• Divide goat cheese into eight portions and place one piece on each English muffin halve.
• Broil for 1-2 minutes. Serve immediately.

GRILLED PIZZAS WITH TOMATO, AVOCADO, AND PEPPER JACK CHEESE

Steps:

• Toss onion, tomatoes, and avocados with oil and lime juice in a medium bowl. Season with salt and pepper; set aside.
• Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a layer of cheese. Grill until melted and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Top with avocado mixture. Dot with sour cream and serve with limes, if desired. Repeat to make more pizzas.

TOMATO CHEESE PIZZAS

Steps:

• Place English muffins cut side up on a broiler pan. Top with cheese and tomato; sprinkle with oregano. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

GRILLED TOMATO AND CHEESE PIZZAS FOR GAS GRILL

Steps:

• FOR THE CRUST:.
• Combine oil and water in liquid measuring cup. I food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feeding tube; continue to process until dough forms tacky, elastic ball that clears sides of work bowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoons at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 - 2 hours.
• When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into a smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
• FOR THE TOPPING:.
• Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shake colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheese in second medium bowl and set aside.
• Gently stretch dough rounds into disks about 1/2 inch thick and 5-6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8 inch thickness, 9-10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking, (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10-15 minutes). Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
• SPICY GARLIC OIL:.
• Combine the olive oil, minced garlic, onion, salt and chili in a small saucepan - sauté for two minutes over medium - low heat. Double or treble this recipe to have lots made ahead of time!
• TO GRILL:.
• Light all burners and then to high heat, cover grill, and heat grill until hot, about 15 minutes; scrape cooking grate clean with grill brush.
• Lightly flour pizza peel; invert 1 dough round onto peel gently stretching it as needed to retaing shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook (with grill lid down) until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grilled marked and charred in spots, 2-3 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crists to cutting board browned sides up. Repeat with 2 remaining rounds.
• Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with on-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 3-5 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges immediately.