Best 6 Fresh Tomato Pizzas Recipes

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Pizza is a delightful dish that has captured the hearts of food enthusiasts worldwide. Its versatility allows for a myriad of toppings and flavor combinations, making it a culinary canvas for creativity. This article presents a collection of fresh tomato pizza recipes that showcase the vibrant flavors of ripe tomatoes, capturing their natural sweetness and tanginess. From classic Margherita pizzas to unique creations like the Roasted Tomato and Goat Cheese Pizza, these recipes offer a range of options to suit every palate. Whether you prefer a traditional thin crust or a fluffy focaccia base, these recipes provide detailed instructions to guide you through the process of making homemade pizza from scratch. Embrace the joy of cooking and embark on a culinary journey to create mouthwatering fresh tomato pizzas that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

MARGHERITA PIZZA



Margherita Pizza image

With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 12

1 (14-ounce) can crushed tomatoes, preferably San Marzano
3 medium garlic cloves, minced
¾ teaspoon salt
½ teaspoon sugar
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Flour, for stretching the dough
2 (12-oz) homemade pizza doughs
8 oz fresh mozzarella, not packed in water, cubed
½ cup freshly grated Parmigiano-Reggiano
½ cup roughly chopped fresh basil, lightly packed
1 tablespoon cornmeal, for baking

Steps:

  • Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
  • Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
  • On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
  • Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
  • Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.

Nutrition Facts : ServingSize 3 slices, Calories 734, Fat 32 g, Carbohydrate 80 g, Protein 31 g, SaturatedFat 13 g, Sugar 3 g, Fiber 4 g, Sodium 710 mg, Cholesterol 57 mg

PIZZA WITH FRESH TOMATOES AND BASIL



Pizza with Fresh Tomatoes and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 14

1 tablespoon yellow cornmeal
Two 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
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

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.)

RICOTTA AND TOMATO PIZZAS



Ricotta and Tomato Pizzas image

Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 2 (12-inch) pizzas

Number Of Ingredients 14

1 cup warm water (about 110 degrees F)
3 tablespoons extra-virgin olive oil, plus additional as needed
2 teaspoons sugar (1/4 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)
1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)
1 1/2 teaspoons kosher salt (1/8 ounce)
4 medium ripe yellow or red tomatoes (about 2 pounds)
3 cloves garlic
2 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons kosher salt
Freshly ground black pepper
2 cups fresh ricotta cheese, at room temperature
5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn

Steps:

  • To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
  • Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
  • Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
  • Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
  • Preheat oven to 425 degrees F.
  • Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.

FRESH TOMATO BASIL PIZZA



Fresh Tomato Basil Pizza image

I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 6 slices, 3 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon olive oil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 680 calories, Fat 44g fat (19g saturated fat), Cholesterol 57mg cholesterol, Sodium 1399mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 3g fiber), Protein 30g protein.

PIZZA SAUCE WITH FRESH TOMATOES



Pizza Sauce with Fresh Tomatoes image

This pizza sauce is made from fresh tomatoes and is packed with lots of flavor! The sauce will last up to 7 days in the refrigerator. You can also freeze it for future use.

Provided by Xandera

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pizza Sauce Recipes

Time 1h35m

Yield 4

Number Of Ingredients 7

8 large tomatoes, cored
1 small sweet onion, chopped
1 clove garlic, chopped
4 leaves chopped fresh basil
2 tablespoons dried oregano
½ teaspoon salt
freshly ground black pepper to taste

Steps:

  • Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
  • Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
  • Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
  • Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 17.8 g, Fat 1 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 310.2 mg, Sugar 10.4 g

FRESH TOMATO PIZZAS



Fresh Tomato Pizzas image

Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes Four 6-Inch Pizzas

Number Of Ingredients 7

Extra-virgin olive oil, for brushing
All-purpose flour, for dusting
1 pound frozen pizza dough, thawed
Salt
4 plum tomatoes, very thinly sliced
1 1/4 cups shredded mozzarella
2 teaspoons dried oregano

Steps:

  • Preheat oven to 400 degrees. Brush 2 baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.
  • Transfer disks to oiled baking sheets. Brush with oil, and sprinkle with salt. Top each disk with a thin layer of tomato slices.
  • Sprinkle 1/4 cup cheese over each disk. Top each with a few more tomato slices, and sprinkle with another tablespoon cheese. Sprinkle each pizza with 1/2 teaspoon oregano.
  • Bake until crusts are golden, about 20 minutes. Drizzle pizzas with extra-virgin olive oil before serving, if desired.

Tips:

  • Choose ripe and flavorful tomatoes for the best taste.
  • Use a food processor or blender to quickly and easily puree the tomatoes.
  • Add some garlic, basil, and olive oil to the tomato sauce for extra flavor.
  • Use a variety of toppings to create different pizzas, such as cheese, pepperoni, vegetables, and meats.
  • Bake the pizzas at a high temperature so that the crust is crispy.
  • Let the pizzas cool for a few minutes before slicing and serving.

Conclusion:

Fresh tomato pizzas are a delicious and easy meal that can be enjoyed by people of all ages. With a few simple ingredients, you can create a pizza that is sure to please everyone. So next time you're looking for a quick and easy meal, give fresh tomato pizza a try. You won't be disappointed!

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