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Thin crust Tomato Mozzarella Pizza

Thin crust Tomato Mozzarella Pizza
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Simple to make and an amazingly tasty, classic homemade thin crust Tomato Mozzarella Pizza. The basil leaves and freshly ground pepper take the pizza to another dimension. Try a variant with different toppings, taking you to Pizza Heaven! With tomato basil sauce (link to recipe is given below) the pizza is so easy to put together.

Tomato Mozzarella Pizza_PepperOnPizza.com

Here are the links to my recipes for the home made Pizza Dough and for the home made Tomato Basil sauce.

Recipe for Easy Pizza Dough: https://www.pepperonpizza.com/easy-homemade-pizza-dough-recipe

Easy Basic Pizza Dough

Easy Basic Pizza Dough

I make pizza dough once every 2-3 weeks and freeze whatever I don’t use immediately. Similarly with the tomato basil sauce – I always have some of it in the freezer. Weekends, I like to make pizza, and it takes just a few minutes to roll out the base (after the dough has come to room temperature), spread some sauce, top with tomatoes, peppers, mushroom, olives, depending on the combination of toppings I decide on, sprinkle cheese on top. In my oven when I bake the pizza at 250 deg C, it takes 10 -12 minutes for the thin crust pizza to be ready.

Recipe for Tomato Basil Sauce: https://www.pepperonpizza.com/tomato-basil-sauce-pasta-pizza-recipe

Easy Tomato Basil Pasta Sauce_PepperOnPizza.com

Easy Basic Tomato Basil Sauce

The Tomato Mozzarella Pizza is a near variant of the Pizza Margherita. The only reason I have not used the latter name is because after baking, the cheese looks more orange/ yellow than white, perhaps because it took a longer time to bake, than usual. A typical Pizza Margherita would have 3 colours – Red from the Tomato, White from the Mozzarella and Green from the Basil, together forming the colours of the Italian Flag. The story goes, according to Wikipedia, that pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizza maker Raffaele Esposito to create a pizza in honour of the visiting Queen Margherita. Of the three different pizzas he created, the Queen preferred the pizza swathed in the colours of the Italian flag. 

The Tomato Mozzarella Pizza does have all the 3 components of a Pizza Margherita, viz, Basil, Mozzarella and Tomato. In the original Neapolitan Pizza (the name is now protected in the European Union as a Traditional Speciality Guaranteed dish), the tomatoes used were the San Marzano Tomatoes. I do get San Marzano tomatoes for my Tomato Mozzarella Pizza as well as the Tomato Basil Sauce, when at Bangalore, from First Agro Farms, who supply households in Bangalore with their fresh zero pesticide, non GMO produce.

Ingredients below are for one large thin crust pizza.

You might also like to try this Recipe for Kale and Onion Pizza:

Easy Kale and Onion Pizza – Healthy and Delicious

Kale and Onion Pizza_spread grated cheese

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Homemade Thin crust tomato mozzarella pizza Yum
An easy homemade pizza, with both the dough for the base and the tomato sauce made from scratch.The dough as well as the sauce may be frozen for a couple of weeks, so that it takes only minutes to put the pizza together whenever you want.
Easy Tomato Mozzarella Pizza with pizza dough and tomato sauce made from scratch. The dough and the tomato sauce may be made earlier and frozen for later use
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
portions
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
portions
Ingredients
Easy Tomato Mozzarella Pizza with pizza dough and tomato sauce made from scratch. The dough and the tomato sauce may be made earlier and frozen for later use
Instructions
Preparation for Tomato Mozzarella Pizza
  1. Preheat the oven to 250 deg C/480 deg F. If the oven will not heat up to this temperature, preheat to the maximum temperature permissible. If using a Pizza stone, place the same in the oven, to heat, while you get the pizza ready to bake.
  2. Slice tomatoes to thin round slices, using firm ripe tomatoes. Sprinkle olive oil, salt and ground pepper and keep aside. Shred the cheese into bits.
To shape and make the Pizza
  1. Make the dough into a ball and roll out on a lightly floured surface. Stretch the dough into a circle, pulling it with your hands, and then rolling it out, until you get a round of about 25cm/ 10" round and about 3mm/ 1/4" thick except for the edges which may be slightly thicker. I recently made a rectangular shaped pizza as the oven available was narrow and rectangular.
  2. Place the dough carefully on a baking tray or well floored wooden Pizza peel. This is the tricky part. I use a non stick reusable pizza mesh, which is very convenient, as I place the pizza base directly on the mesh, arrange the sauce and toppings and then straight away put the mesh in the oven.
  3. Brush the surface lightly with a little garlic oil or olive oil and spread a table spoon of tomato sauce. Arrange the tomato slices on the sauce and lay pieces of cheese in between the slices.
  4. Transfer from the Pizza peel to the Pizza Stone or else place the baking tray or pizza mesh in the oven. Bake for 8-12 minutes till the edges and top begin to brown and the cheese has completely melted. If it is not done, continue to bake for upto another 5 minutes, till the edges brown. Garnish with Basil leaves and oregano, slice and serve hot.
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Tomato Mozzarella Pizza with dough and tomato sauce made from scratch. The dough & the sauce may be frozen for later use.
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