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Tomato Cheese Pizza

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  Roma tomatoes/1 can, 14 1/2 ounce pear-shaped tomatoes 1 1⁄2 Pound, cored and cut into chunks (7 Large And Ripe)
  Olive oil 3 Tablespoon
  Pizza dough/2 loaves, 1 pound each frozen white bread dough, thawed 1⁄2 Pound, thawed
  Minced fresh oregano/2 tablespoons dry oregano leaves 1⁄4 Cup (4 tbs)
  Mozzarella cheese 1 Pound, thinly sliced
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

In a blender or food processor, whirl tomatoes (include liquid with canned tomatoes) until coarsely pureed.
In a 3-to 4-quart pan, bring tomatoes to a boil.
Lower heat and boil gently, uncovered, until sauce thickens and reduces to about 1 cup, 25 to 40 minutes.
Lightly brush 3 baking sheets, each 12 by 15 inches, with oil.
Divide dough in 6 equal balls.
Put 2 balls on each pan; pat and stretch each into a 7-inch round.
Brush dough with oil.
Let rise, uncovered, in a warm place until slightly puffy, 15 to 30 minutes.
Bake in a 450° oven for 5 minutes.
Spread Ms of the tomato sauce over each crust to within 1/2 inch of edges.
Place 1/6 of the oregano, mozzarella, and par-mesan on each crust.
Drizzle with remaining oil.
Bake in a 450° oven, switching pan positions halfway, until well browned and crusty on the bottom, 10 to 12 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish

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Tomato Cheese Pizza Recipe