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Pizza with Fresh Tomatoes and Basil Recipe

Pizza with Fresh Tomatoes and Basil

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (101)

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Average Rating:

Total Reviews: 101

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  • on June 15, 2012

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    All my friends raved! Great recipe. Bought store fresh dough to save a step, precooked dough about 8 min to get a nice crisp crust then followed just as written. It was delish!

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  • on November 19, 2011

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    I LOVE this recipe!! I actually bought the crust (Boboli, which saved a step, and it turned out really good!!

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  • on September 09, 2011

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    This is a good adaptation of what I've been making for years that I call "Fresh Tomato Pizza." I layer the tomatoes - very red, ripe beefsteaks rather than roma or plumb - on the pizza dough after brushing the uncooked dough with olive oil and about one small garlic bulb pressed in a garlic press. Then I distribute a handful of chiffonade fresh basil leaves, sprinkle with crushed red pepper, then top with freshly grated or sliced mozzarella cheese. Giada puts the tomatoes on top of the cheese but I use the olive oil, fresh tomatoes, pressed garlic, and basil leaves as the "sauce." Then I top the cheese with a little more basil and crushed red. It's the bomb!

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  • on September 09, 2011

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    Thank you Giada for a perfect recipe. I made pizza for the first time with my family and everyone enjoyed it even my 2 yr old nephew who kept picking the tomatoes off and eating them saying yum smiling :. I altered the recipe slightly and added extra goodies such as red onions, mushrooms,olives,green peppers and pepperoni. The dough was moist and made a perfect pizza dough. I recommend anyone should try this recipe once it's easy and most of all fun.

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  • on August 17, 2011

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    Awesome pizza! This was an excellent way to use the fresh tomatoes and basil that I picked from my garden. It tasted fresh and not as "heavy" as other pizza. I will make this recipe again for sure! Thanks Giada! <3

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  • on May 04, 2011

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    I was a bit skeptical after reading through the negative reviews below. I was even more concerned after I returned to the dough 1 hour later, and it had not risen. HOWEVER, I continued on with the recipe, and it turned out wonderfully! I put on of the pizzas on a non-stick tray, and the other on a pizza stone. Both turned out great. I added the basil immediately after removing from the oven because I did not want the leaves to shrivel up like in the past. In the end, wife and I were very pleased and will make again!

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  • on April 20, 2011

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    As I look over her recipe on pizza I would modify it. When she makes her dough she uses all-purpose flour. My recommendation is unbleached bread flour instead. She fails to use a food for the yeast to feed on such as sugar or in my case a secret ingredient called barley malt extract is added for the yeast to feed on. Bread flours typically have this malt added. I can tell she most likely gets her dough from a local pizza place instead of making it by scratch. She also uses cornmeal on a baking sheet in order to transfer and slide the pizza to the oven. I don't use corn meal because it burns easy. I use semolina instead, works much better because it does not burn as easy and makes better ball bearings to slide it easier. I would bake at 500 degrees and bake on a pizza stone or pure unglazed Terra-cotta tiles if you want the best results! Bon appetit!

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  • on April 05, 2011

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    Giada you have given me so much with Italian cooking. I have learned a lot from this beautiful woman thanks Giada your the best. I would rate you a 10 if I could....

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  • on March 20, 2011

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    Excellent recipe! Added some Italian sausage to make my husband happy. Love the flavors and the homemade crust is super easy!

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  • on March 18, 2011

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    love the texture from the cornmeal

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