Pizza with Fresh Tomatoes and Basil

Total Time:
30 min
15 min
15 min

4 to 8 servings

  • 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

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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    104 Reviews
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    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.
    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
    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.
    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!
    I LOVE this recipe!! I actually bought the crust (Boboli, which saved a step, and it turned out really good!!
    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!
    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.
    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
    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!
    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!
    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....
    Excellent recipe! Added some Italian sausage to make my husband happy. Love the flavors and the homemade crust is super easy!
    love the texture from the cornmeal
    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!
    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! 
    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.
    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.
    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.
    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.
    So wonderful! I ate every piece and bragged to friends about how beautiful the pizza looked immediatly once it came out of the oven.
    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!
    I was wondering if i could substitute the all-purpose flour for whole wheat flour or do i need a completely different recipe?
    this recipe is a winner! i used a ready-made thin crust and it came out perfect! i won't be ordering takeout pizza anymore, i'd rather make my own!
    I just could not make pizza with sauce! Next time I'll make one without sauce. I rolled out the dough and browned them on a charcoal grill. I used a pan with holes in it. I had the sauce and cheese ready and finished them in a 470 degree oven. Put the basil on right at the end. The crust was thin and had a perfect "crunch" !!
    Love, love, love this simple fresh easy to prepare pizza!
    I am a beginner cook so I have to admit that I cheated and bought a Boboli crust, but this was absolutely amazing!! I used more basil than the recipe called for and I sliced it so I could spread it out thoroughly and evenly. It was a fantastic weeknight meal that I can't wait to make again!!!!
    Seems like if there was going to be a problem with this recipe it would have been with the crust. I have Celiac disease so I didn't make the crust; as a matter of fact I used a pre-made Gluten-Free crust. Ever since I was diagnosed with Celiac (I can't eat anything made with wheat, like bread, pasta and pizza crust), I've been trying to create a delicious GF pizza...THIS IS IT! My crust was more of a bready, foccacia type, but the toppings were perfect! Because of the size of my pre-made crust, I used all the toppings on one pizza and held off on the last drizzle of EVOO on the finished pizza. BTW, I minced the 'extra' basil that I sprinkled on at the end along with a coarse sea salt. It really made a gorgeous pizza.
    This is absolutely exquisite! 10 stars!!! So flavorful yet simple and easy. I'll definitely put this into the rotation. Thank you, Giada!
    Tasty, light and scrumptious. I cheated and just used a Boboli crust, but still -- I'll definitely make this again!
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