mozzarella cheese tomato recipe

Written ByJenny Smyth Posted on
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The Best mozzarella cheese tomato recipe

I’ve been making this mozzarella cheese tomato recipe for years, and it’s still one of my family’s favorites. It’s a simple yet flavorful dish that’s perfect for weeknight dinners or special occasions. The best part is that it’s incredibly easy to make, and my kids love helping me in the kitchen. We often have this recipe for family gatherings and potlucks, and it’s always a hit.

I love that it’s not only delicious but also relatively healthy, thanks to the fresh tomatoes and mozzarella cheese. As a busy mom, I appreciate recipes that are quick to prepare and can be made with minimal ingredients. This recipe fits the bill perfectly. The origins of this recipe are unclear, but it’s likely an Italian-inspired dish.

The combination of melted mozzarella cheese and fresh tomatoes is a classic flavor combination that never goes out of style. When I make this recipe, I like to use high-quality ingredients, such as fresh basil and a good olive oil. The key to this recipe is using the right type of tomatoes – I prefer using cherry or grape tomatoes for their sweetness and texture. One of the things I love about this recipe is how versatile it is.

We often serve it as a side dish, but it’s also great as a main course or as a topping for pizza or pasta. My kids love making their own mini pizzas with this recipe, and it’s become a fun family activity. As for the health benefits of this recipe, I’m happy to say that it’s a relatively healthy option compared to other comfort foods. The fresh tomatoes provide vitamin C and lycopene, while the mozzarella cheese adds calcium and protein.

When I make this recipe, I like to serve it with some crusty bread or over pasta for added fiber and texture. In terms of cooking technique, the key is to cook the tomatoes until they’re tender but still retain their shape. I like to use a mixture of sautéing and roasting to bring out the flavors in the tomatoes and cheese.

Baked Mozzarella and Tomato Pizza

4.8 from 1714 votes

This is a simple and delicious recipe for a classic baked mozzarella and tomato pizza. The combination of fresh tomatoes, creamy mozzarella, and a homemade pizza dough makes this dish a crowd-pleaser.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/4 tsp instant yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 tsp salt
2 tbsp olive oil

For the Topping

2 cups fresh mozzarella cheese
4 medium ripe tomatoes
2 cloves garlic
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet inside.
2This will give you a crispy crust.
3In a large bowl, dissolve yeast in warm water.
4Let it sit for 5 minutes until it becomes frothy.
5Add flour, salt, and olive oil.
6Mix until a dough forms.
7Knead the dough on a lightly floured surface for about 2 minutes until smooth.
8Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 15-20 minutes until it doubles in size.
9While the dough is rising, prepare the toppings.
10Slice the tomatoes thinly and mince the garlic cloves.
11Mix tomatoes, garlic, olive oil, oregano, basil, salt, and pepper in a bowl.
12Once the dough has risen, punch it down and shape it into a ball.
13On a lightly floured surface, roll out the dough to your desired thickness, around 1/4 inch.
14Transfer the dough to a piece of parchment paper and add the tomato mixture evenly across the top, leaving a 1/2 inch border for the crust.
15Add the mozzarella cheese evenly over the tomato mixture.
16Be careful not to overcrowd the pizza with toppings to ensure even cooking.
17Using a pizza peel, carefully transfer the pizza from the parchment paper to the preheated pizza stone or inverted baking sheet in the oven.
18Bake for 10-15 minutes until the crust is golden brown and the cheese is melted and bubbly.
19The edges of the crust should be crispy and the cheese should be lightly golden.
20Remove the pizza from the oven and let it cool for a few minutes before slicing.
21This allows the cheese to set slightly and makes it easier to handle.
22Serve hot and enjoy your homemade mozzarella and tomato pizza.

🔧Equipment

Mixing bowl
Baking sheet
Pizza peel
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicy kick, add red pepper flakes to the tomato mixture.

Watch Video Of How Baked Mozzarella and Tomato Pizza Works

This mozzarella cheese tomato recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

It’s easy to store in an airtight container in the fridge for up to 24 hours or freeze for later use.

Reheating is simple – just place it in the oven at 350°F (180°C) for about 10-15 minutes until warm and bubbly.

❓ Frequently Asked Questions About Baked Mozzarella and Tomato Pizza

Q: What type of tomatoes should I use?

You can use any type of tomato you like, but cherry or grape tomatoes work best for their sweetness and texture.

Q: Can I use low-fat mozzarella cheese?

Yes, you can use low-fat mozzarella cheese if you prefer – just keep in mind that it may affect the flavor slightly.

Q: How long does this recipe take to make?

This recipe is quick to make – you can have it ready in about 20-30 minutes.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time and store it in the fridge for up to 24 hours.

Q: Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian-friendly – just be sure to check with your host if you’re serving it at an event.

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