Recipe by Hunts.com
"A classic thin crust pizza generously topped with tomatoes, thinly sliced fresh mozzarella and basil all drizzled with fruity olive oil."
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PAM® Olive Oil No-Stick Cooking Spray
frozen bread dough
1 (28 ounce) can
Hunt's® Whole Peeled Plum Tomatoes, drained
fresh mozzarella cheese, thinly sliced, patted dry with paper towels
extra virgin olive oil
Fresh cracked black pepper
1 (2/3 ounce) package
fresh basil, leaves torn
Easy and delicious - reminds me a little of a pizza we order from a local pizza shop! Tomatoes, fresh mozzarella and fresh basil - how can you go wrong? I used a mix of canned tomatoes mixed with fresh tomatoes and I added a little kosher salt and minced garlic. I let that set for a little while to let the flavors blend and then spread that over the pizza then topped with the fresh mozzarella. I followed the rest of the directions, baked according to my oven and perfecto - fresh delicious margherita pizza! Great with a glass of wine!
Rating this on the changes I made. Used prepared pizza dough and fresh tomatoes, sliced and drained for 30 minutes. I laid the tomatoes on the pizza dough, topped with fresh basil leaves and placed fresh mozzarella over all. I found fresh mozzarella packaged in a roll, so all I had to do is unroll it and tear it in pieces. I have a pizza pan that has holes in it so the crust gets crispy on the bottom too. I baked it for 30 minutes at 400 degrees and it wasn't done on the bottom, so next time I will up the temp to 425 and keep the time the same. The favors were very close to what we had in Italy
My family loved this pizza. I followed the recipe exactly. It was very easy to make. The bread dough created a soft chewy crust. The canned peeled tomatoes gave a lot of flavor, just drain them as well as you can so your pizza won't get too soggy.
Delicious! I didn't have canned whole tomatoes, so I used fresh tomatoes, sliced them, seeded them, then chopped them and mixed them with minced garlic and allowed to drain. I also misread the directions and ended up doubling the basil because I put basil under the cheese, then realized it's supposed to be topped in the last 5 minutes, so I did that too. I made two pizzas as directed with this, but made a thicker dough. I used the New-York Style Pizza Dough recipe on here, allowing it to rise for 20 minutes before I topped it. I also chopped the mozzarella to help it spread better. I upped the temps to 425 to compensate for the thicker crust but kept the rest the same. This was a lovely lunch for hubs and I, and I gave the second pizza to my neighbor so she could enjoy as well. Super easy and delicious. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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