5 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place naan breads on the prepared baking sheet; brush each with olive oil. Sprinkle green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on the oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
Remove from oven and immediately top with torn basil.
Preheat the oven to 425 degrees F (220 degrees C). Spread each sheet of puff pastry onto a piece of lightly floured parchment paper. Use a rolling pin to roll pastry into even rectangles. Lift pastry (with parchment paper) onto baking sheets.
Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.
Bake in the preheated oven for 10 minutes.
Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.
Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly to within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese.
Bake until cheese is melted and crust edges are golden, about 5 minutes more. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.
Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
Return to the oven and cook until crust is light brown, 12 to 15 minutes.