Roasted Tomato Basil Pizza
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 210.5
- Total Fat: 11.8 g
- Cholesterol: 14.9 mg
- Sodium: 123.6 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.3 g
- Protein: 7.8 g
View full nutritional breakdown of Roasted Tomato Basil Pizza calories by ingredient
Introduction
Roasted tomatoes, mozzarella cheese, and fresh basil on a whole wheat pizza crust Roasted tomatoes, mozzarella cheese, and fresh basil on a whole wheat pizza crustNumber of Servings: 12
Ingredients
-
Crust:
2 1/4 c. whole wheat flour
1 1/8 tsp. dry active yeast
1 Tbsp. honey
1 tsp. salt
2 Tbsp. extra virgin olive oil
1 c. cold water + 1/4 c warm water
Toppings:
2 pounds tomatoes
3 cloves fresh garlic
8 oz mozzarella
fresh basil
2 Tbsp olive oil
Italian Seasonings
Salt & Pepper
Directions
For Crust:
Proof yeast with honey and warm water, let sit 10 minutes or until foamy.
Stir together flour and salt in a large metal bowl. Add yeast mixture, cold water, and olive oil. Mix until all the flour is absorbed.
Knead for 5-7 minutes or until the dough is smooth and all ingredients are incorporated.
Oil inside of a bowl, place dough in, cover, and let rise for 1 hour in a warm area.
While dough is rising, preheat oven to 350 degrees.
Cut tomatoes- if using cherry tomatoes, cut in half, if using medium size tomatoes cut into large chunks.
Peel and cut garlic into large chunks
Mix tomatoes, garlic, 2 Tbps olive oil, italian seasonings, and salt and pepper to taste
Line a large cookie sheet with parchment paper and spread tomato mixture in a single layer
Place in oven to roast for one hour. Check halfway through to ensure garlic does not burn.
Tomatoes are done when they have given up their juices.
Preheat oven to 450 degrees with pizza pan or pizza stone in oven.
On a lightly floured surface, roll out dough into a 14" circle. Place on parchment paper, and lightly brush top with olive oil. Layer on tomato mixture, then sliced mozzarella, and finally basil leaves.
Slide pizza from parchment paper to preheated pan, then bake for 10-20 minutes until crust is crispy and cheese is completely melted. Watch closely as cooking times vary oven to oven.
Top with more fresh basil and serve.
Serving Size: Makes 1 14" pizza
Number of Servings: 12
Recipe submitted by SparkPeople user BLUEBERRY_BABY.
Proof yeast with honey and warm water, let sit 10 minutes or until foamy.
Stir together flour and salt in a large metal bowl. Add yeast mixture, cold water, and olive oil. Mix until all the flour is absorbed.
Knead for 5-7 minutes or until the dough is smooth and all ingredients are incorporated.
Oil inside of a bowl, place dough in, cover, and let rise for 1 hour in a warm area.
While dough is rising, preheat oven to 350 degrees.
Cut tomatoes- if using cherry tomatoes, cut in half, if using medium size tomatoes cut into large chunks.
Peel and cut garlic into large chunks
Mix tomatoes, garlic, 2 Tbps olive oil, italian seasonings, and salt and pepper to taste
Line a large cookie sheet with parchment paper and spread tomato mixture in a single layer
Place in oven to roast for one hour. Check halfway through to ensure garlic does not burn.
Tomatoes are done when they have given up their juices.
Preheat oven to 450 degrees with pizza pan or pizza stone in oven.
On a lightly floured surface, roll out dough into a 14" circle. Place on parchment paper, and lightly brush top with olive oil. Layer on tomato mixture, then sliced mozzarella, and finally basil leaves.
Slide pizza from parchment paper to preheated pan, then bake for 10-20 minutes until crust is crispy and cheese is completely melted. Watch closely as cooking times vary oven to oven.
Top with more fresh basil and serve.
Serving Size: Makes 1 14" pizza
Number of Servings: 12
Recipe submitted by SparkPeople user BLUEBERRY_BABY.
