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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
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.... item not reviewed by moderator and published
Excellent recipe! Added some Italian sausage to make my husband happy. Love the flavors and the homemade crust is super easy! item not reviewed by moderator and published
love the texture from the cornmeal item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
awesome... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
So wonderful! I ate every piece and bragged to friends about how beautiful the pizza looked immediatly once it came out of the oven. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I was wondering if i could substitute the all-purpose flour for whole wheat flour or do i need a completely different recipe? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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" !! item not reviewed by moderator and published
Love, love, love this simple fresh easy to prepare pizza! item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is absolutely exquisite! 10 stars!!! So flavorful yet simple and easy. I'll definitely put this into the rotation. Thank you, Giada! item not reviewed by moderator and published
Tasty, light and scrumptious. I cheated and just used a Boboli crust, but still -- I'll definitely make this again! item not reviewed by moderator and published
It's such a simple recipe but it tastes amazing. The dough is easy to make and is absolutely fantastic. The whole family loved it and it's become a standing Friday night meal with a big tossed salad. It's easy enough for a weeknight meal if you make the dough ahead of time and let it rise in the fridge or roll them out and freeze them. Don't miss trying this one. item not reviewed by moderator and published
I am an experienced cook so it's nothing I did wrong. The dough did not rise at all and I had to throw it away. item not reviewed by moderator and published
Absolutely my favorite pizza of all time. I've made it before with some black olives as well. Perfect! Not trying this would be a huge mistake. item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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). item not reviewed by moderator and published
One of the best pizzas we have ever had. I will be making this one quite often! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This came out fantastic, I will make this often. I'm confused about the reviewer who rated it low and said 'too much sauce' when there is no sauce called for in this recipe, lol.. item not reviewed by moderator and published
I wanted to make this because it looked so good, but I didn't have everything and was an hour away from the store and had to make do. I used cresent dough for the crust, and added ham, bacon, and crushed red peppers-and it was great!!! item not reviewed by moderator and published
I have been looking for a pizza like this with the tomatoes and basil and this one is PERFECT! I bought pizza dough mix that worked perfectly and instead of the larger tomatoes I used cherry tomatoes (perfect for someone who doesn't like tomato chunks or gets a little overwhelmed with them). I also added parsley and oregeno with my basil (sold together in a container called pizza delight). Either way it is perfect! item not reviewed by moderator and published
Don't use store bought dough on this one, if you're afraid your own will turn out badly (like me)... ask for some dough from a pizza place. It should also mention that the dough needs to be rolled out thin, mine was burned on the outside and raw on the inside. Also, could use more cheese... otherwise, the toppings were very good! I also added a bit of pepper to the top.... item not reviewed by moderator and published
made it with children and it was great. thank you from ireland item not reviewed by moderator and published
I loved this pizza! Although I used store bought crust, it still turned out wonderful! item not reviewed by moderator and published
I've never made the pizza with the specified toppings, but I use this crust all the time. I find that it's very easy and quick to make. I am very careful to measure the ingredients exactly and I ensure that the water is at the temperature specified in the recipe. It's worked for me every time! item not reviewed by moderator and published
Super easy and professional looking results. Plan on one pizza per person for a meal...it's that good! item not reviewed by moderator and published
Whoever says that this isnt the best, surely doesnt know good taste. I used to order this same pie from our local pizzeria- no more! Why wait for delivery when you can have fresh hot and homemade right at home. If you have no time to make the dough, you can buy it fresh from the bakery. Any way you slice it- GIADA: ITS THE BEST YET!!!! item not reviewed by moderator and published
Excellent Pizza dough and a very simple topping! Great for end of summer tomatoes! item not reviewed by moderator and published
I made this for a friend and her 3-year-old daughter who doesn't like to eat. She ate two small pieces - which is a lot for this kid! You really have to be exact and not rush when making the dough. The first time I made it, I must've packed in the flour a little bit, and made the water too hot, because the dough was dry and then too tough and gluten-y after adding water and kneading. The second time, I used my candy thermometer to make sure the temp was correct, and scooped the flour into the measuring cup instead of dragging it through the bag of flour. Much better results! Though I prefer to use my stand mixer to knead, I found that I had to do a little bit of hand-kneading to start it off so that the warmth of my hands would make it come together well. item not reviewed by moderator and published
THIS PIZZA IS VERY GOOD AND MY NICES LOVE THIS PIZZA AND THANKS FOR THIS RECIPE. item not reviewed by moderator and published
So easy it's ridiculous, even to make the dough, and it tasted great... everyone loved it. Very fresh and you don't miss the sauce one bit. item not reviewed by moderator and published
Nice nice nice item not reviewed by moderator and published
This was so easy, I don't know why I haven't been making my own dough for years! The only reviews I read that were negative, seemed to have problems with the dough rising. Hot tap water should be about 110 degrees unless you have your water heater set really high, and my grandmother taught me that if it feels hot on your finger it is warm enough for the yeast. Yeast feeds on the gluten in the flour as it rises, so it doesn't need sugar or honey. Try it, this was really good and very impressive looking. item not reviewed by moderator and published
This pizza is so good, you won't even miss the sauce! The dough turned out so great! I only make 1 pizza at a time, and the other half of the dough freezes well. The salt adds such a wonderful flavor. I chop the basil instead of leaving it whole and use a little more than called for, but I don't put more on in the end. I LOVE THIS RECIPE! I highly recommend it. item not reviewed by moderator and published
It was very easy and the kids really enjoyed cooking . My 13 yr old daughter loves watching Giada. Thank You lupe item not reviewed by moderator and published
This was AMAZING. It's easy and delicious, I definitely recommend it. item not reviewed by moderator and published
I have been making my own version of this for years. It's really good when tomatoes are in season. I also like to roast the garlic before I put it on. If your dough didn't turn out right, it could be because the water was too hot and killed the yeast, or because your flour was not fresh enough. Try again! Sometimes it takes a few times to get the knack of the dough. item not reviewed by moderator and published
Easy, fast and super flavorful- this one of my go to meals, and I love it item not reviewed by moderator and published
This recipe was very good, it was simple and easy, about the only thing I seemed to run out of was dough, I think I needed to let it rise just a bit longer, but it was so good! item not reviewed by moderator and published
Great flavor, fresh and light. The whole family enjoyed it. One problem we had was with the dough. It didn't rise, was very dry, and we followed directions exactly. I think next time we'll use a frozen dough and make the rest of the recipe as directed. item not reviewed by moderator and published
A classic indeed! item not reviewed by moderator and published
I had to throw the dough out. I followed the directions exactly for the homemade dough. Try again Giada. item not reviewed by moderator and published
I made this tonight and my family loved it. This was my first pizza ever and I'm pretty proud of myself :) The dough cooked perfectly. I was scared about there the lack of tomatoe sauce so I drizzled a bit across the cheese from a left over can I had. I also added onions and sun dried tomatoes on one of the pizza for the adults. Scrumptious! item not reviewed by moderator and published
Like any normal person I followed the dough recipe to a tee and it didn't turn out. It was flat and thick and no good! The tastes combined on top of the pizza were great but the dough ruined it. :( Really bummed! Buy the pre-made stuff and you'll be happy. item not reviewed by moderator and published
We made this pizza this weekend. LOVED it- craving it again now. Used a little more garlic- no sauce needed. can't wait to make with tomatoes in season!! item not reviewed by moderator and published
To be honest, it kinda sucked really bad. I followed the instructions exact. the dough was offle and use and use alot of oil. it seem to have and unpleasent texture to it, it made me gag. As for the toppings, they offered little taste, if any. Be wise and please don't waste you money on this concoction. item not reviewed by moderator and published
I used this dough recipe and did everything exactly as it says and my dough turned out terrible...it didnt rise at all, and I asked my dad later on and he said that yeast needs sugar or honey to help make it rise..this recipe doesn't have either. item not reviewed by moderator and published
was quick and delicious!!! item not reviewed by moderator and published
This pizza is to die for! I use a little more basil than called for and omit the garlic, but I absolutely love this pizza. So fresh and delicious! item not reviewed by moderator and published
It was so simple and easy to make and follow the reciepe! It was great. I will deffinitly make this again. Thanks! item not reviewed by moderator and published
Very good and tasty. It looked like it was cooked in an italian pizzeria. item not reviewed by moderator and published
I didn't use the garlic, and added pizza sauce, but it was still great. My only problem was with cutting. When I tried to cut the slices, the basil would get smooshed and dragged all over. I made it a second time and chopped the basil up to make it easier to cut, but then I couldn't taste it as much. The tomatoes were a bit difficult to cut, too. Any suggestions? I may try adding the basil fresh, after I cook and cut the pizza, but would that alter the flavor too much? item not reviewed by moderator and published
This was easy and fun to prepare. Final product was outstanding--tasty, moist, crispy and healthy because I used wheat dough instead of white dough. My husband and kids loved this. item not reviewed by moderator and published
Me as a kid tried it myself and loved it I have to try not to eat to much :) item not reviewed by moderator and published
This was so good, and so easy! it is a keeper. item not reviewed by moderator and published
This was AWESOME!! We went with a store bought dough though. It was not one that was refrigerated...it was just on the aisle somewhere. It looked very gourmet when it came out of the oven. We actually did a half-and-half. My husband added mushrooms and shallots to his side and we followed everything else and it was great. Very easy and tasty. item not reviewed by moderator and published
Such a great tasting pizza! I used the store-bought refrigerated dough, but this still turned out wonderful. I was glad to find a recipe to use items from my little garden. I've made it twice now, and it is just delicious. item not reviewed by moderator and published
This has become my go-to pizza dough. If you want a very good dough that will be ready in a little over an hour, this is it. My wife and I like thin crust so I typically shape (press and stretch - never roll!!) this recipe into two 11 - 12 inch pizzas. With the oven set at 450 these beauties are ready in 10 minutes. Mid way thru cooking, I switch the cookie sheets from the middle rack to lower rack (and vice versa) and turn the pans 180 degrees. Makes a nice, evenly baked pizza. Thanks Giada!! item not reviewed by moderator and published
This recipe was only marginal. You couldn't really taste the fresh basil. It called for putting basil leaves on the pizza prior to baking. When you pulled this out of the oven, the basil had lost its "freshness." I would change this recipe by cutting the basil into strips and then adding the strips about 5 minutes before pulling the pizza out of the oven. item not reviewed by moderator and published
I made this for a Valentine's dinner and loved it. The flavor was amazing! item not reviewed by moderator and published
While making the dough I was a little nervous because once rolled out it was so thin! But in the oven it puffed up just right for a nicely chewy thin crust. The sauce was not good, not one of my favorites, and it makes it ton. I used the leftover sauce to make baked mostaccoli and I still have quite a bit left! item not reviewed by moderator and published
What a wonderful and easy recipe! Nice and light. item not reviewed by moderator and published
I substituted some shredded fresh mozzerella for the pasteurized mozzerella when I tried out this dish. It was amazing, just be careful not to put too much cheese or the excess moisture in the fresh mozzerella will leave you with a soggy pizza. item not reviewed by moderator and published
Excellent taste and light. A healthy pizza that doesn't make you feel heavy. item not reviewed by moderator and published
Delicious, a real treat! item not reviewed by moderator and published
The pizza was easy to make and very tasty. item not reviewed by moderator and published
Tasted just as excellent as it looked on tv! Definately a hit! item not reviewed by moderator and published
smells wonderful and tastes just as good as it smells item not reviewed by moderator and published
A very big hit!! item not reviewed by moderator and published
very awesome and simple! item not reviewed by moderator and published
I made this one night and it was soooo good I made it the next night too. I used to have a pizza that I liked the best, but this is my new favorite! item not reviewed by moderator and published
The pizza turned out great! I only cooked it for 12 minutes at 450 and it had soft dough, oh so good. Thanks! item not reviewed by moderator and published
Our very first "homemade" pizza and what a delight. So easy and delicious, it is definitely a "keeper" and is sure to become a family favorite and made frequently. item not reviewed by moderator and published
What a simple dish to make, yet it tastes like you worked hard to make it. I really enjoyed the flavor and my family requests it all of the time! item not reviewed by moderator and published
Using Giada's Simple Tomato Sauce recipe for the sauce, this was the absolute best pizza I've ever made! Using a store-bought pizza crust, this was simple, fresh and delicious. The only pizza I'll make from now on along with the Pineapple and Ham recipe. item not reviewed by moderator and published

This recipe is featured in:

Italian Cooking Basics