Pizza with Fresh Tomatoes and Basil

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

Yield:
4 to 8 servings
Level:
Easy

Ingredients
  • 1 tablespoon yellow cornmeal
  • 2 (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

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.)

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.


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4.5 104
This is my favorite recipe for pizza dough I have come across. I don,t bother to use flour when rolling it out but shape it the oiled pan with oiled hands. After adding a few spoonfuls of bought basil, garlis pesto base over every inch of the pizza, including the edge, I add toppings to my liking and lightly add a drizzle of oil before baking. The crust is melt in your delisious. item not reviewed by moderator and published
Dough recipe is wrong............has to be more than 1/2 c of water....more like ONE and 1/2.....make sure you check other recipes and adjust item not reviewed by moderator and published
DELICIOUS! Used a store-bought extra-thin crust, but toppings/preparation was done according to recipe. My husband and I thought this was WONDERFUL!. Used fresh mozzerella & added some crushed red pepper. GREAT way to use up summer garden roma tomatoes & basil. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I LOVE this recipe!! I actually bought the crust (Boboli, which saved a step, and it turned out really good!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published

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