Pizza with Fresh Tomatoes and Basil

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I made this recipe all last summer from the tomatoes and basil from our Garden. We used all kinds of tomatoes and every time it was great!

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After reading the reviews here, I decided against using the recipe for dough and instead, bought dough from my local Papa Murphy's (I just don't have the time to make my own dough nowadays. This pizza was absolutely AMAZING. It reminded me of the kind of pizza I used to get as a child at authentic Italian restaurants. The beauty of it is that you can add anything you want to it - onions, mushrooms, slices of chicken - you name it! It was filling without that gross feeling you get after eating Round Table or Papa John's. Its the new quick family favorite! Thank you!

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I agree. This recipe is wrong.Pizza dough is always made in a 3:1 ratio. That's 3 cups flour and 1 cup water. Also, your should always add about 2 tsp of sugar to the yeast/water mixture. The sugar is the energy source the yeast needs to be brought to life. FYI...Those little yeast packages (if you are using those are 2 1/4 tsps each...not 2 tsps.

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awesome...

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I agree with the reviewer below about the dough portion of this recipe: it's too dry to come together. But I tweaked this dough and it came out really well. I don't really measure when I cook, so these notes are approximations: add about 1 TBS sugar to help the dough rise a bit; use additional water (about 2 TBS if it's still too dry add a couple drizzles of oil until it comes together. You don't want it too wet, you just want it to come together.

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I went to culinary school and I've worked in the industry, so I'd like to think I know what I'm doing. Well, instead of following my tried-and-true pizza dough recipe I used this one. There must be a typo or something in there because the dough was far too dry to come together. I ended up adding much more water than it called for. It also didn't rise well, maybe 50% larger after a full hour in a warm place. It came out of the oven too doughy, but I think I may have pulled it early. Anyway, the dough part of this recipe is wrong.

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This was very simple to make and it was so yummy! I bought a Boboli crust to save time, and it turned out to be a great substitute. Next time, I might try this with the whole wheat pizza dough in the refrigerated section (next to the Pillsbury cookies. I was a little hesitant to not add pizza sauce, but I didn't even notice it was missing! The parmesan cheese on top was also a nice touch. To make it a little more hearty, I added just a little bit of mushrooms and sliced green bell peppers that I had on hand, which I sauted for a few minutes to bring out the flavors. I skipped the cornmeal, since we didn't have any, but added some olive oil to the bottom of the crust. The one problem I had with this recipe is that the basil on top burned to a crisp when I pulled the pizza out of the oven. This might be because I like my pizza a little burnt and left in the over longer. Despite this, the basil still gave the pizza a nice sophisticated touch. Next time, I'll add the basil under cheese and tomatoes or add the basil after it's halfway cooked. This paired very well with a mixed greens salad and Italian dressing. This will definitely become one of my regular recipes.

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So wonderful! I ate every piece and bragged to friends about how beautiful the pizza looked immediatly once it came out of the oven.

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I used store-bought, frozen dough which was absolutely not a problem. I just watched the crust until it was brown and the cheese bubbling to perfection. It turned out great! I substituted arugula on top after the pizza was done (I didn't have basil. I also opted out of the last tsp of oil (just preference. My friend and I both loved it. It was delicious, crispy and full of flavor. The combo of mozzarella and parmesan was fantastic!

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I was wondering if i could substitute the all-purpose flour for whole wheat flour or do i need a completely different recipe?