Pizza with Fresh Tomatoes and Basil

Name: Pizza with Fresh Tomatoes and Basil
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 8 servings
Cuisine: italian
Ingredients: 1 tablespoon yellow cornmeal; Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows; 6 teaspoons extra-virgin olive oil; 1 1/3 cups, grated pasteurized mozzarella; 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices; 1/4 cup grated Parmesan; 1 large garlic clove, minced, optional; 6 fresh basil leaves, plus extra for garnish; 1/2 teaspoon salt; 1/2 cup warm water (105 to 110 degrees F); 2 teaspoons dry yeast; 2 cups all-purpose flour; 1 teaspoon salt; 3 tablespoons olive oil

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Cooking for Kids

Pizza with Fresh Tomatoes and Basil

0 Reviews

Level: Easy
Yield: 4 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

366

Total Fat

19

Saturated Fat

6

Carbohydrates

35

Dietary Fiber

2

Sugar

1

Protein

13

Cholesterol

24

Sodium

299

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 4 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

366

Total Fat

19

Saturated Fat

6

Carbohydrates

35

Dietary Fiber

2

Sugar

1

Protein

13

Cholesterol

24

Sodium

299

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

1 tablespoon yellow cornmeal

Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows

6 teaspoons extra-virgin olive oil

1 1/3 cups, grated pasteurized mozzarella

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

1/4 cup grated Parmesan

1 large garlic clove, minced, optional

6 fresh basil leaves, plus extra for garnish

1/2 teaspoon salt

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)

2 teaspoons dry yeast

2 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil

Directions

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
Drizzle 2 teaspoons of oil over each Pizza Dough. 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. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. 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. 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.)

Pizza with Fresh Tomatoes and Basil

Pizza with Fresh Tomatoes and Basil

Pizza Dough:

Pizza Dough:

Categories: