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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

Showing 31-40 of 101

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  • on November 06, 2009

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    Even with all the great pizza here in NY, this pizza is what this Italian family and I love the most and I've been making it for a couple of years now. I highly recommend getting a pizza stone and make sure it's in the oven for at least 30 minutes or longer at 450 before putting in the pizza as it makes the bottom of this thin crust perfect. I prepare the pizza on a pizza peel with a liberal amount of cornmeal to make it slide right off onto the stone when putting it in the oven. When I don't have time to make the dough, I'll purchase the dough from a bakery or pizzeria only. Also, I tried fresh mozzarella a few times but it's too watery so I use the packaged mozzarella and it's easier to grate. We constantly get requests for this when having our friends over as well. FIVE STARS !!!

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  • on October 05, 2009

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    A great recipe! I add my basil at the end, as a garnish it's prettier. And using whole milk mozzarella really gives this great flavor. For a twist, I use different heirloom tomatoes. It gives a beautiful color!

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  • on May 27, 2009

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    Tastes delicious and authentic. If you pre-make a bunch of crusts and freeze the extras, this is a simple meal to pull together last minute.

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  • on May 18, 2009

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    I made this last week and it was yummy!!! My 2yr old son loved it as well. Instead of making the pizza crust, I used Bobolli (hope it spelled it right the store bought crust and came out delicious!! Will definitlly be putting this in the recipe book!!!! I wish I could give this more than 5 stars. Thanks Giada :

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  • on May 17, 2009

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    So easy and such a great recipe! We've made it several times over. I am a horrible cook, but this is easy enough for me to make! I recommend using Pillsbury thin crust pizza dough (you can find it in the refrigerated section with other Pillsbury rolls products at the grocery store.

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  • on May 17, 2009

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    One of the best pizzas we have ever had. I will be making this one quite often!

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  • on May 13, 2009

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    i kindly asked the pizza guys at my local Austin, TX Whole Foods for a "lump" of dough, but i did the rest! So delicious and elegant. Next time, i'll make the dough myself. Thanks Giada!

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  • on April 18, 2009

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    We loved this pizza and will be making it frequently. My only suggestion would be to put the basil under the tomatoes. Our's got crunchy on the first pizza so we did that on the second and it was much better.

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  • on April 05, 2009

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    I skipped on the dough since I'm not the type to do all that. I opted for Boboli's whole wheat thin crust, worked perfectly my pizza was ready in 9 minutes. I also used fresh mozzarella as the base, and then a light layer of special applewood smoked mozzarella. This can be done in 15 minutes!! So easy, delicious and healthy too!! Love it.

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  • on March 12, 2009

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    I've made pizza dough for years, either by the well method or in the mixer. Both are easy. But this is the easiest and fastest one I've ever made, and the crust is marvelous -- thin and crisp. To stretch it out, I alternate, working on one crust for a minute while the other relaxes. It's almost as fast as smashing it flat with a rolling pin and produces superior texture. Giada's topping is nifty, but I often build a pizza with what I have on hand. This crust is great for any combo.

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