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Quick tomato and mozzarella pizza recipe

Quick tomato and mozzarella pizza recipe

  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Vegetarian pizza

Despite this being yeast dough, it does not take too long to rise – you need just 20 to 30 minutes, and the pizza will be perfect.

1 person made this

IngredientsMakes: 2 30cm pizzas

  • For the dough
  • 315g plain flour
  • 2 tablespoons olive oil
  • 2 teaspoons (7g) dried active yeast
  • 1/2 teaspoon salt
  • 240ml warm water
  • For the topping
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 250g tinned chopped tomatoes
  • salt and pepper to taste
  • 1 teaspoon dried oregano
  • 150g mozzarella cheese
  • 1 bunch basil

MethodPrep:15min ›Cook:10min ›Extra time:25min rising › Ready in:50min

  1. To make the dough: sift flour into a mixing bowl, make a small well and add oil, yeast, and salt.
  2. Start carefully pouring water into the well, gently mixing the flour into the centre in from the sides. When the dough is thick enough, mix thoroughly.
  3. Place dough onto a board and knead until elastic, about 10 minutes.
  4. Cover and let rest in a warm place (a sink filled with hot water would be best). Let it rise a little, 20 to 30 minutes.
  5. In the meantime, make the sauce. Mince garlic and fry in olive oil until soft. Add tomatoes, salt and pepper to taste. Sprinkle with oregano and simmer on low heat until thickened, 15 to 20 minutes. Let cool.
  6. When the dough has risen visibly, divide in two equal pieces. Gently stretch each half, starting from the middle, rotating to make a circle. You can also just roll it out with a pin. Dough should be 5mm thick. Place on a baking tray lined with greaseproof paper.
  7. Spoon sauce on top of each pizza. Spread evenly over pizzas with the back side of the spoon.
  8. Layer sliced cheese and basil leaves on top.
  9. Preheat oven to 220 C / Gas 7.
  10. Bake pizza for 10 minutes until mozzarella is bubbly.

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Reviews & ratingsAverage global rating:(15)


Cauliflower-Crust Pizza with Tomatoes and Mozzarella

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower “rice” and ground almonds, making it nutritious and gluten-free. A generous sprinkling of mozzarella cheese and tomato sauce keep it classic and delicious.

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Remove the dough from the refrigerator to bring to room temperature.

Heat a medium pot of water to boiling on high.

Wash and dry the fresh produce.

Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester).

Grate the asiago cheese on the small side of a box grater.

Peel and small dice the shallot.

Pit the peach cut into ½-inch-wide wedges.

Place in a medium bowl with the vinegar, sugar, half the shallot and season with salt and pepper to taste.

Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the peach marinates, add the potatoes and a pinch of salt to the pot of boiling water.

Cook 10 to 12 minutes, or until tender when pierced with a fork.

While the potatoes cook, in a bowl, combine the tomato sauce, garlic paste, dried oregano, remaining shallot and season with salt and pepper to taste.

While the potatoes continue to cook, lightly oil a sheet pan.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness (if the dough is resistant, let rest for 5 minutes).

Carefully transfer the dough to the prepared sheet pan rub the dough into the pan to coat the bottom in oil.

Leaving a 1-inch border around the edges, evenly top the prepared dough with the tomato sauce, cooked potatoes, mozzarella cheese (tearing into bite-sized pieces before adding), asiago cheese and season with salt and pepper.

Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is lightly browned and the cheese has melted.

While the pizza bakes, pick the basil leaves off the stems discard the stems.

Top the baked pizza with half the basil (tearing the leaves just before adding).

Let stand at least 2 minutes before serving.

Just before serving, reserving the marinating liquid, drain the marinated peach.

In a bowl, combine the arugula, remaining basil (tearing the leaves just before adding), marinated peach, and as much of the reserved marinating liquid as you’d like.


8 of 36

Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

Simple cooking brings real pleasure from a few good things. These summer-inspired recipes use only five fresh ingredients and a couple of pantry staples to create fantastically simple and simply fantastic entreés.

This is how the simple cook rolls: store-made dough, thin, with sweet tomatoes and chewy-melty mozzarella. Allow the dough to rest at room temperature before rolling it out. If it still shrinks back when you start to work with the dough, let it rest for another 10 minutes, and then try again. For a pretty finishing touch, save a few small basil leaves to sprinkle over the top after it cooks.

Pantry Checklist:

  • Refrigerated fresh pizza dough
  • Fresh basil leaves
  • Garlic cloves
  • Fresh mozzarella cheese
  • Heirloom tomatoes

Hands-on: 22 minutes
Total: 55 minutes


30 Minute Tomato Basil Pizza

This pizza recipe is so incredibly simple and combines a few of our favorite things: cheese, basil, tomato and sea salt.

We partially bake pizza dough with olive oil and a little flaked sea salt around the edges, making a sea salted crust. Then we add lots of Italian cheeses, fresh basil and cherry tomatoes. After a few more minutes in the oven the pizza is done.

The pizza dough we used is actually from Pillsbury. You may have noticed one of their new products showing up in your grocery store – their new Artisan Pizza Crust with Whole Grain. If you can’t find Pillsbury’s pizza crust, feel free to use any store-bought pizza dough or homemade.

YOU MAY ALSO LIKE: Here’s an easy pesto pizza with butternut squash, mozzarella cheese and tomatoes. Jump to the Butternut Squash and Pesto Pizza Recipe.

Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne


Cherry Tomato Pizza Margherita

Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.

Step 2

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Step 3

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Step 4

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.


Directions

Wash tomatoes and cut off the stem ends. Cut into ⅓ inch lengthwise slices and place the slices on the paper towel. Sprinkle with a bit sea salt.

Heat oil in a non-stick skillet, cook the onions over medium-high heat for about 5 minutes.

Add the garlic, white wine and rosemary and reduce heat to medium cover and cook about 10 to 15 minutes or until liquid is mostly absorbed and the onions are caramelized.

Meanwhile, preheat the oven to 425℉ (220℃).

Stir in the olive. Spread the onion-olive mixture over the pizza.

Place the tomato slices on top and brush with remaining olive oil.

Sprinkle with oregano and bake for about 20 minutes or until the edges of the crust becomes golden.


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This turned out delicious! I used frozen phyllo sheets, and added more toppings¿cooked spinach, caramelized onions, and potato discs. I didn't have a pastry brush at hand, so I used my hand. I also used Gruyere cheese instead of parmesan. I have enough phyllo sheets left to make another pizza, can't wait! This time I'll make sure I have everything miss en place, and that might help reduce the time I spent making this :)

This is a very adaptable recipe. In order to keep the crust from getting soggy, use a mandoline to cut the tomatoes and remove the extra moisture by pressing them between paper towels. I also carmelized 2 vidalia onions instead of raw. Remainder of recipe as is, and turns out great! I had a recipe very similar to this years ago that used gorgonzola instead of the mozzarella/parm cheese and it was wonderful as I recall. May try that next time.

Simply delicious and quick. I used 6 layers of phyllo dough instead of 8 which worked out perfectly. I would also recommend using an oil mister to avoid it from getting to oily. Overall it was excellent. This one was a major hit at my party.

This is a summer fave. We really watch fats, so we use a mister & spray olive oil instead of butter to the pan and between the layers. Works perfectly, and tastes wonderful. Not at all greasy, just the taste of summer fresh tomatoes and herbs from the garden, accented with quality cheeses. YUM!

So delicious--my husband and I ate it all for dinner. If you use fresh mozzarella, it turns out a little soupy and needs more salt. Iɽ use the polly-o kind next time, actually.

This recipe was easy and delicious. For half of the pizza I put tomato sauce and cheese for the kids. Everyone who had it loved it.

This is a favorite appetizer recipe in my home, especially in summer. I like to add fresh shrimp. Always a big hit!

I would give this nearly 3 forks. It was very easy. In fact I assembled it earlier in the day, covered with plastic wrap and put it in the refrigerator. Baked it just before serving. I tried it using the new country style frozen phyllo dough. I think I would have preferred it with the regular, thinner frozen phyllo dough.

Very easy and quite flavorful!

Very good! I happen to find all the ingredients in my kitchen and served it for dinner. Definately agree with other posters high quality cheeses would make it even better. I plan on serving this as an appetizer at my next Super Bowl party.

My family loves this, and it is easy. One key is using fresh tomatoes another is slicing the onions very thinly, as one other reviewer suggested. I did not use all of the butter - maybe 2/3 of it brush each phyllo sheet just enough to get it dampened, not saturated. And for anyone a little nervous about phyllo: don't be! A friend from Greece once gave me great advice: the sheets do not have to be in one piece, just patchwork them together (with some small amount of overlay and butter) it is very forgiving. This dish is great at room temperature or just from the oven. I use it as an entree with a salad, but think that using it as an appetizer is also a great idea.

Excellent!Used roma tomatoes and vidalia onion,freshly grated parmesan.Wonderful!!

Great appetizer for pot luck parties--everyone loved it. I used all the butter that was called for, and it was too oily for me, although there wasn't a crumb left. Next time I will use less butter

I served these as appetizers - cut them into triangles and served them on a pizza peel. They were a hit. Glad I doubled the recipe. I used fresh mozzarella, red onion and added fresh basil. This recipe is a keeper and could easily be adapted - I'm thinking a greek style pizza next time.

This is easy and fantastic! A jellyroll pan is the perfect size. Definitely use fresh mozzarella, fresh oregano and fresh thyme. Don't bother to seed the tomatoes. I subbed red onion and added a little chopped basil and minced garlic. Cut into small squares and served as a light appetizer. Looked gorgeous, tasted delish!

just didn't work for me--I didn't care for the crust--too oily and the top didn't seem to blend well togather.

Delicious, I added fresh chopped garlic. It would make a nice appetizer, cut up in small strips.

Super easy and so yummy! I've made this twice and I think it was best when I used really high quality organic cheese. It seemed to make a big difference in the flavor. Everyone loves it!

I thought this was a great change from the pizza that i usually make. I added fresh minced garlic and fresh basil leaves on top of the tomatoes,and it was fantastic!! My family loved it!

Made this this weekend at a cooking class. First experience with phyllo. Though butter is your friend when working with phyllo, don't use too much or it will get oily. I don't think we used what the recipe called for. So many possibilites for toppings too. Big hit at the cooking class too. It was super easy and to tasty.

I was happy to make this dish after seeing all the good reviews, but was still skeptical about how tasty it would be. Boy was I surprised. It was fabulous! My guests raved about it while I was grinning inside about it's ease. I used a rectangular cookie sheet, which worked just fine. The phyllo hung over the edge and burnt so I just flaked it off when it cooked and it left me with a perfect pie. I also was extra lazy and bought a container of pre-chopped onions - so it was really no work at all. I am going to make this a regular dinner with a nice caesar salad.

3 1/2 stars on taste, an extra 1/2 star for ease. I can't wait to go crazy trying other toppings! A very easy, attractive, great tasting, versatile dish.

Delicious! Very quick and easy. You definately need to sprinkle the parmesan between the sheets as that is what holds the flakes together. Very tasty, would be wonderful with a salad.

This was a big hit with my guests. Everyone went back for seconds. I used a vegetable peeler on the onion, the slices came out nice and thin. I have made it twice and will definitely make it again.


  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp dried oregano, or mixed dried herbs
  • generous pinch sugar (any kind)
  • salt and freshly ground black pepper

Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips).

Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.

Spread onto pizza dough, add your favourite toppings and bake.

Recipe Tips

Freeze any leftover sauce for up to 3 months in small plastic containers or ice cube trays – silicone ice cube trays work best. Thaw in a small saucepan or the microwave, stirring regularly.

Instead of chopped tomatoes you can use a tin of whole plum tomatoes. Drain through a sieve then tip into a bowl. Using a table knife, chop roughly in the bowl before stirring in the remaining ingredients.

Freeze the reserved tomato juice in ice cube trays use from frozen to add to pasta sauces and soups.

Alternatively, use the reserved tomato juice to make a quick Bloody Mary: mix the juice with vodka, Worcestershire sauce and a little chilli sauce. Leave out the vodka for a Virgin Mary cocktail.


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