Pizza Pomodoro Recipe

Name: Pizza Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons yeast, active dry; 1/2 cup water warm; 1 teaspoon sugar; 1/2 cup milk non-fat; 2 teaspoons garlic minced; 1 x salt; 3 cups flour, all-purpose; 2 tablespoons cornmeal yellow; 1 1/2 tablespoons olive oil; 5 each italian plum (roma) tomatoes thinly sliced; 2 tablespoons basil freshly chopped; ⅓ cup parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

2 teaspoons yeast, active dry
1/2 cup water warm
1 teaspoon sugar
1/2 cup milk non-fat
2 teaspoons garlic minced
1 x salt
3 cups flour, all-purpose
2 tablespoons cornmeal yellow
1 1/2 tablespoons olive oil
5 each italian plum (roma) tomatoes thinly sliced
2 tablespoons basil freshly chopped
⅓ cup parmesan, parmigiano-reggiano cheese, grated grated

1
Sprinkle yeast over warm water in small bowl.
2
Stir until dissolved.
3
Stir in sugar.
4
Let stand until mixture begins to bubble.
5
Stir in milk, garlic and 1 teaspoon salt.
6
Beat in enough flour to make moderately stiff dough.
7
Turn dough out onto lightly floured surface and knead until smooth and satiny, 10 to 12 minutes.
8
Shape into ball and place in lightly greased bowl, turning to grease all sides.
9
Cover and let rise in warm place until doubled.
10
Punch dough down.
11
Roll out on lightly floured surface to a 13x9 inch rectangle.
12
Place on lightly greased baking sheet sprinkled with cornmeal.
13
Brush dough with half of oil.
14
Cover with tomato slices slightly overlapping in rows.
15
Brush tomatoes with remaining oil.
16
Season tomatoes to taste with salt and pepper.
17
Bake at 350F (180C) F 20 to 25 minutes or until edges of pizza dough are browned.
18
Sprinkle with fresh basil and cheese.
19
Cut into 2x4 inch pieces.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons yeast, active dry, 1/2 cup water warm, 1 teaspoon sugar, 1/2 cup milk non-fat, and more.

Yes, Pizza Pomodoro falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Pomodoro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions