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Fresh Tomato-Herb Pizzas

Yield 2 pizzas, (4 servings per pizza) (serving size: 2 slices)
According to legend, rosemary is good for improving the memory.

Ingredients

  • 1 tablespoon honey
  • 1 package dry yeast
  • 1 cup warm water (105° to 115°)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 2 tablespoons yellow cornmeal
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 4 1/2 cups chopped plum tomato (about 2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups chopped yellow tomato
  • 2 cups (6 ounces) finely grated Asiago cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano

Nutrition Information

  • calories 336
  • caloriesfromfat 24 %
  • fat 9 g
  • satfat 4 g
  • monofat 3.4 g
  • polyfat 0.8 g
  • protein 14.4 g
  • carbohydrate 50.2 g
  • fiber 4.2 g
  • cholesterol 14 mg
  • iron 3.7 mg
  • sodium 576 mg
  • calcium 281 mg

How to Make It

  1. Dissolve honey and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.

  2. Place flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 teaspoon oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 1 additional minute.

  3. Turn dough out onto a lightly floured surface, and knead 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down, and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place dough on two 12-inch pizza pans or baking sheets that are each coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.

  5. Preheat oven to 450°.

  6. Heat remaining 3 teaspoons oil in a large skillet over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Remove from heat; stir in plum tomato, 1/2 teaspoon salt, and pepper.

  7. Spread plum tomato mixture evenly over prepared crusts, leaving a 1/2-inch border. Divide yellow tomato evenly between pizzas, and sprinkle each pizza with 1 cup cheese. Bake at 450° for 15 minutes. Remove pizzas to cutting boards; let stand 5 minutes. Sprinkle 1 tablespoon basil and 1 tablespoon oregano over each pizza. Cut each pizza into 8 slices.