Tomato Cheese Pizza
Savor the irresistible perfection of this homemade Tomato Cheese Pizza, a simple yet flavorful classic that showcases fresh ingredients and rich, melty cheese. Featuring a golden, hand-kneaded crust topped with zesty tomato sauce, juicy slices of ripe tomatoes, and a generous layer of bubbly mozzarella, this pizza is elevated with a sprinkle of aromatic dried oregano and basil for a touch of Italian charm. Perfect for weeknight dinners or casual gatherings, this easy-to-make pizza recipe combines a soft, chewy crust with a crisp golden edge, all baked to perfection in just 15 minutes. Serve it hot and slice into cheesy goodness for a crowd-pleasing meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm water (110°F)
- 2 tablespoons Olive oil
- 0.75 cup Tomato sauce
- 1.5 cups Shredded mozzarella cheese
- 2 pieces Fresh tomatoes (sliced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5–7 minutes until the mixture becomes frothy.
Add the olive oil, salt, and all-purpose flour to the yeast mixture. Mix until the dough begins to come together.
Turn the dough out onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to preheat as well.
Punch down the risen dough and roll it out into a 12-inch circle on a floured surface. Transfer the dough to a piece of parchment paper for easy handling.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the tomato sauce, followed by an even layer of tomato slices.
Season with dried oregano, dried basil, and crushed red pepper flakes (if using).
Carefully transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet.
Bake for 12–15 minutes, or until the crust is golden-brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes before slicing and serving.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
