Pizza con Pomodori Freschi (Pizza with Fresh Tomatoes)

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Pizza con Pomodori Freschi

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Rolling Pin
• Baking sheet or pizza stone
• Pizza cutter or knife

Ingredients

  

• Ingredients
• For the Dough:
• 2 cups all-purpose flour or bread flour for a chewier texture
• 1 tsp salt
• 1 tsp sugar
• 1 packet 2 1/4 tsp active dry yeast
• 3/4 cup warm water about 110°F
• 1 tbsp olive oil
• For the Topping:
• 1 cup cherry tomatoes halved
• 1 cup fresh mozzarella sliced or cubed
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: crushed red pepper flakes for a bit of heat

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Dough
• Activate the Yeast: In a small bowl, combine warm water and sugar, then sprinkle in the yeast. Let it sit for 5-10 minutes until it’s foamy. This indicates that the yeast is active and ready.
• Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil, stirring until a shaggy dough forms.
• Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. From my experience, a little patience here ensures a great texture.
• Let the Dough Rise: Place the dough in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
• Step 2: Prepare the Toppings
• Prep the Tomatoes: Toss the halved cherry tomatoes in a small bowl with a tablespoon of olive oil, a pinch of salt, and pepper.
• Slice the Mozzarella: If using fresh mozzarella, slice or cube it so it will spread evenly across the pizza.
• Step 3: Shape and Assemble the Pizza
• Preheat the Oven: Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up.
• Shape the Dough: On a floured surface, gently press and stretch the dough into a 12-inch circle. From my experience, using your hands instead of a rolling pin helps keep the dough light and airy. Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
• Add the Toppings: Brush the dough lightly with olive oil. Spread the cherry tomatoes evenly over the dough, then add the mozzarella pieces. Scatter fresh basil leaves on top.
• Step 4: Bake the Pizza
• Bake: Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
• Cool Slightly: Let the pizza cool for a few minutes before slicing. This allows the cheese to set slightly, making it easier to cut.
• Step 5: Serve
• Slice and Serve: Slice the pizza and garnish with additional basil, a drizzle of olive oil, and crushed red pepper flakes if desired.
• Variations & Substitutions
• Gluten-Free: Substitute the all-purpose flour with a gluten-free pizza flour blend.
• Vegan: Use vegan mozzarella or other plant-based cheese alternatives, and ensure your dough ingredients are vegan-friendly.
• Extra Toppings: For added flavor, try adding thin slices of red onion, fresh arugula after baking, or a sprinkle of Parmesan.
• Herbed Dough: Mix dried oregano or garlic powder into the dough for an extra burst of flavor.

Keyword Pizza

Italian cuisine has a way of transforming simple ingredients into something truly special, and fresh tomato pizza is a great example of this. This Pizza con Pomodori Freschi celebrates the vibrant flavors of ripe tomatoes, fresh basil, and creamy mozzarella on a crisp yet tender crust. From my own personal experience, I’ve found that this recipe is perfect for those who want a quick and straightforward pizza with a taste that’s anything but ordinary. Let me show you how I make this delicious Italian classic at home.

What to Expect

Expect a wonderfully aromatic pizza with a thin, crispy crust and fresh flavors that burst with each bite. The cherry tomatoes provide a juicy sweetness, while the mozzarella adds creaminess, and the basil gives a fragrant, peppery finish.

Recipe Overview

• Prep Time: 15 minutes (plus 1-2 hours for dough rising)
• Cook Time: 15-20 minutes
• Time to Stand: 10 minutes
• Total Time: Approximately 1.5-2 hours
• Ease of Cooking: Easy, beginner-friendly
• Servings: 4
• Calories: ~270 per slice (1/8th of pizza)
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Course or Appetizer

Equipment Needed

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Rolling pin
• Baking sheet or pizza stone
• Pizza cutter or knife
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Pomodori Freschi  now.

Ingredients

For the Dough:

• 2 cups all-purpose flour (or bread flour for a chewier texture)
• 1 tsp salt
• 1 tsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (about 110°F)
• 1 tbsp olive oil

For the Topping:

• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, sliced or cubed
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: crushed red pepper flakes for a bit of heat
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Pomodori Freschi  now.

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine warm water and sugar, then sprinkle in the yeast. Let it sit for 5-10 minutes until it’s foamy. This indicates that the yeast is active and ready.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil, stirring until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. From my experience, a little patience here ensures a great texture.
4. Let the Dough Rise: Place the dough in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 2: Prepare the Toppings

1. Prep the Tomatoes: Toss the halved cherry tomatoes in a small bowl with a tablespoon of olive oil, a pinch of salt, and pepper.
2. Slice the Mozzarella: If using fresh mozzarella, slice or cube it so it will spread evenly across the pizza.

Step 3: Shape and Assemble the Pizza

1. Preheat the Oven: Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up.
2. Shape the Dough: On a floured surface, gently press and stretch the dough into a 12-inch circle. From my experience, using your hands instead of a rolling pin helps keep the dough light and airy. Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
3. Add the Toppings: Brush the dough lightly with olive oil. Spread the cherry tomatoes evenly over the dough, then add the mozzarella pieces. Scatter fresh basil leaves on top.

Step 4: Bake the Pizza

1. Bake: Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
2. Cool Slightly: Let the pizza cool for a few minutes before slicing. This allows the cheese to set slightly, making it easier to cut.

Step 5: Serve

1. Slice and Serve: Slice the pizza and garnish with additional basil, a drizzle of olive oil, and crushed red pepper flakes if desired.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free pizza flour blend.
• Vegan: Use vegan mozzarella or other plant-based cheese alternatives, and ensure your dough ingredients are vegan-friendly.
• Extra Toppings: For added flavor, try adding thin slices of red onion, fresh arugula after baking, or a sprinkle of Parmesan.
• Herbed Dough: Mix dried oregano or garlic powder into the dough for an extra burst of flavor.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Pomodori Freschi  now.

Tips for Success

• Resting the Dough: Letting the dough rise fully is crucial for a light and airy crust, so don’t rush it.
• High Heat: Baking at a high temperature is key to achieving a crispy crust, so make sure your oven is fully preheated.
• Avoiding Sogginess: Lightly brush the dough with olive oil to prevent the tomatoes from making the crust soggy.

Nutritional Information (Per Serving)

• Calories: 270
• Protein: 11g
• Carbohydrates: 32g
• Fat: 10g
• Fiber: 2g

I hope this guide has made making Pizza con Pomodori Freschi feel a little less daunting, or maybe you’ve tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest thoughts!