Best 6 Fresh Tomato Basil Crescent Pizza Recipes

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• 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.
• 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.)

FRESH TOMATO BASIL PIZZA

Steps:

• Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.

FRESH TOMATO BASIL CRESCENT PIZZA

Steps:

• Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan.
• Seal seams and perforations and bake at 375° for 14 minutes or until golden brown.
• Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic.
• Sprinkle half of mozzarella over the crust.
• Place sliced tomatoes over cheese and drizzle oil mixture over.
• Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper.
• Bake for 10 to 14 more minutes or until cheese is melted.

THIN CRUSTED FOCACCIA PIZZA WITH FRESH TOMATO, BASIL AND MOZZARELLA

Steps:

• Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
• To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
• Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
• When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.

FRESH TOMATO BASIL PIZZA

Steps:

• Press unrolled crescent roll into an ungreased 13" x 9" x 2" baking pan; seal seams and perforations. Bake at 375 F for 14-16 minutes.
• In skillet, saute garlic in oil for 2 minutes. Reduce heat; add basil and cook 2 minutes.
• Arrange half provlone over crust. Layer with half tomatoes and basil mixture, parmesan and sprinkle with pepper and salt. Repeat layer.
• Bake 14-16 minutes.

TOMATO BASIL VEGGIE PIZZA

Steps:

• Heat oven to 375° F.
• Unroll both cans of dough into rectangles. In ungreased 15 x 10 x 1-inch pan, arrange dough and press in bottom and up sides to form crust. Firmly press perforations to seal.
• Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix sour cream, cream cheese, chopped basil and oregano until smooth. Spread over cooled crust. Top with tomato halves. Cut into 8 rows by 4 rows. Cover; refrigerate 1 to 2 hours. Just before serving, sprinkle with shredded basil, and drizzle with balsamic vinegar.