Tomato Pizza Recipe

Name: Tomato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 cloves garlic; 1 dried hot red chili pepper; 1 envelope dry yeast; 1 -1 ¼ cup warm water; 3 ¼ cups unbleached all-purpose flour; 1 tablespoon oregano, crumbled; 1 teaspoon salt; ¼ teaspoon pepper; 2 tablespoons olive oil; 2 large ripe tomatoes, sliced; ⅓ cup chopped red onion; 10 ounces montrachet, crumbled (mild goat cheese); 2 teaspoons herbes de provence, crumbled; ½ cup chopped pitted black olives; ¼ cup parmesan cheese; 2 tablespoons snipped fresh chives

Servings: persons

¼ cup olive oil
2 cloves garlic
1 dried hot red chili pepper
1 envelope dry yeast
1 -1 ¼ cup warm water
3 ¼ cups unbleached all-purpose flour
1 tablespoon oregano, crumbled
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 large ripe tomatoes, sliced
⅓ cup chopped red onion
10 ounces montrachet, crumbled (mild goat cheese)
2 teaspoons herbes de provence, crumbled
½ cup chopped pitted black olives
¼ cup parmesan cheese
2 tablespoons snipped fresh chives

1
Combine oil, garlic and chili in small bowl and let stand atleast 4 hours.
2
For dough: Sprinkle yeast over 1/2 cup warm water in another small bowl and let stand until dissolved; stir to blend.
3
Let stand until foamy and proofed, about 10 minutes.
4
Combine flour, oregano, salt and pepper in large bowl.
5
Add yeast mixture, 1/2 cup warm water and stir with wooden spoon to form slightly sticky dough.
6
If dough is too dry, add remaining 1/4 cup warm water 1 tblsp at a time.
7
Turn out onto lightly-floured surface and knead until smooth and elastic, about 10 minutes.
8
Oil large bowl.
9
Add dough, turning to coat; cover and let rise in warm draft-free area until doubled in volume, approximately 1 1/2 hours.
10
Punch dough down, knead 20 seconds.
11
Let stand until ready to use.
12
Preheat oven to 450 degrees F.
13
Drain garlic and chili; reserving oil.
14
Lightly oil baking sheet with this oil.
15
Flatten dough between palms.
16
Set on prepared sheet.
17
Using heel of hand, press dough to fit sheet; thickness should be about 1/8 inch thick.
18
Cover dough with tomatoes, leaving 1/4 inch border; sprinkle with onion, cheese, herbs and olives.
19
Bake 10 minutes.
20
Sprinkle with Parmesan.
21
Bake 2 minutes.
22
Sprinkle with chives and serve immediately.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ¼ cup olive oil, 2 cloves garlic, 1 dried hot red chili pepper, 1 envelope dry yeast, and more.

Yes, Tomato Pizza falls under the Soups & Stews 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.

Tomato Pizza

How did you like this recipe?

Frequently Asked Questions