fresh mozzarella

Roasted Tomato Fresh Mozzarella Pasta - if this delicious pasta dish could talk, it would be shouting "summer"! All of the season's best flavors wrapped up in one bowl!

Roasted Tomato and Fresh Mozzarella Pasta

recipe Garlic and Herb Roasted Tomatoes

ditalini pasta

corn

mozzarella

extra virgin olive oil (divided)

basil

salt

black pepper (to taste)

Prepare the Garlic Herb Roasted Tomatoes.

Bring a medium-large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Allow water to return to a boil, then cook pasta for 8-10 minutes or until al dente (If you&#039;re using a different type of pasta, follow the directions on the package).

Reserve 1 cup of the pasta water then drain well, drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.

While pasta is cooking, place corn in a large microwave-safe bowl and add 1 tablespoon of water. Cover the bowl with a plate and cook in the microwave on high for 5 minutes. Remove from microwave, carefully remove the plate to vent and wait till corn is cool enough to handle, then cut kernels from cobs. Cover and set aside.

Allow pasta to cool for 20 minutes (this will keep the cheese from melting right away), then combine with about 2/3 of the tomatoes (reserve the rest) in a medium-large bowl, (be sure to scrape out all the good oil and herbs from the pan).

Add corn, fresh mozzarella, remaining olive oil, salt, pepper and 1/4 cup of the pasta water. Stir gently to combine and add more pasta water to loosen a bit, if needed.

Add one half of the basil and stir gently one more time. Top with the remaining tomatoes and basil. Warm slightly (1-2 minutes) in the microwave before serving or serve at room temperature.

This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.

Tomato Tart With Fresh Mozzarella and Anchovies

all-purpose flour

salt, plus more for seasoning tomatoes

egg, beaten

garlic clove, grated

onion

tomatoes,

black pepper

mozzarella,

A few pitted niçoise olives, optional

capers,

anchovy fillets,

Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.

Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).

Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.

Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

Roasted red peppers, fresh mozzarella and basil

mini mozzarella balls (celigene mozzarella cheese)

basil,

olive oil

red wine vinegar

salt and pepper

Sole d’Oro Pizza

garlic clove, finely chopped

extra-virgin olive oil,

Maldon salt

tbsp semolina or all-purpose flour,

Pizza Dough ball

baby zucchinis, sliced 1⁄4-inch thick

zucchini blossoms

½ oz fior di latte or fresh mozzarella

tbsp Parmigiano Reggiano

burrata (1 standard ball)

basil leaves, torn in half

An hour before cooking, place a pizza stone in oven and preheat to 500°F. 

While the oven preheats, combine tomatoes, garlic, olive oil, and a pinch of salt in a small bowl. Stir with a spoon and let marinate for 15–60 minutes. 

Dust a clean countertop with flour to prevent the dough from sticking. To stretch the dough, start by pressing down in the center of the ball, using your fingers to flatten the center. Gently push the dough out from the center to form the crust, leaving a 1 1⁄2-inch rim around the circumference of the pizza. Stop when the pizza is approximately 12 inches in diameter. Transfer it from the countertop to a pizza peel. 

Drape the sliced zucchini over the dough. To keep the zucchini from making the crust soggy, twist and curl slices so they don’t lie perfectly flat. Layer the blossoms over the zucchini slices. Add half the marinated tomatoes, allowing liquid to drain back into bowl. 

Transfer the pizza from the peel to the pizza stone. Bake at 500°F for 6 minutes. 

Remove the pizza from the oven. Use your hands to pull the fior di latte or mozzarella into pieces approximately 2 inches in diameter. Disperse evenly across the pizza and then scatter the grated Parmigiano Reggiano over the surface. 

Return pizza to oven and bake an additional 3–4 minutes to allow the cheese to melt. 

Remove the pizza from the oven. Finish it with the remaining tomatoes. Scoop the burrata onto the center of the pizza, allowing it to ooze slightly out. Scatter basil leaves across the top of the pizza. Finish with salt and freshly ground pepper to taste and a drizzle of extra-virgin olive oil. 

Eggplant Parmigiana Pizza, inspired by a Roman Italian classic. Grilled eggplant meets a delectable tomato sauce, all covered in crispy gooey fresh melted mozzarella and Parmigiano, ripe tomato slices, and hints of aromatic basil on a crisp yet tender homemade crust!

Eggplant Parmigiana Pizza

500 g farina 00 (or all-purpose, or better, a mix of the two)

300 ml water,

yeast (2 g dried yeast)

sugar

g extra virgin olive oil

g sea salt

tomatoes

Tsp E.V.O. oil

salt, oregano

eggplant,

salt and fresh cracked black pepper

Parmigiano,

basil leaves

tomato

Tbsp E.V.O. oil

In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.

In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.

Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.

Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises). Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.

When the dough is ready, divide into 3 even balls. Take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough from the middle out until it fills the pan, leaving a nice border. Repeat this with the other dough and set pizza crusts aside.

Pizza dough

In a bowl combine tomato puree, oil, salt, pepper, and oregano. Mix well, set aside.

Pizza Sauce

Heat up a couple of tablespoons of olive oil in a saute pan. Put eggplant rounds into the pan and saute till they start to turn golden in color. Turn them over and do the same. About 2-3 minutes a side.

Take out of the pan and place on a paper towel lined plate.

For the eggplant

Drop a couple of tablespoons of tomato sauce into the center of the pizza dough.

With the spoon, spread the sauce to the edges of the dough in circular motions, leaving a bit of a dough border for a crust. About 1-2 cm.

Place sauteed eggplant rounds onto pizza distributing them evenly.

Take the fresh mozzarella rounds and put them on next.

Add tomato rounds, and finish with fresh basil leaves and a drizzling of olive oil.

Put in oven in the middle rack and bake for 10-15 minutes or until crust edges turn golden and cheese is melted.

Take out of the oven, shave some more Parmigiano on top and cut.

Assemble

I absolutely agree with you Loreto, eggplant is definitely an acquired taste. Just like you, I have always loved eggplants. I have so many wonderful memories of dishes my mom would make with eggplant although she never used it as a pizza topping. I imagine the taste must be wonderful as roasting veggies brings out such a wonderful flavor. Great idea and as usual, great song selection. Have pinned to try. Thanks for sharing ♥

That time of year... nightshade veggies yum!

I used normal cheese instead of parmesan, added some finely chopped onion to the tomato base, and also had no basil ...but it was delicious! Will definitely be making this one again!

What a great idea! I used homemade pizza sauce and crust but even then I was super surprised at how quick and easy this recipe came together. I'm not the biggest fan of eggplant but for some reason can rarely pass them by when they're on sale. I think I just love the way they look. Your recipe will take the dread out of figuring out how to use them up! Thanks for sharing the recipe.

Loved this great idea! I made my own simple, very "rustic" pizza crust. Had some crimini mushrooms, so I breaded them along with the eggplant and baked them per the recipe - much better than deep-frying. Found out I didn't have parmesan cheese so I dabbed a little more pasta sauce over everything, and also put fresh basil on the cheese. Sooooo gooooood! Thanks for sharing!

Absolutely awesome! The eggplant after it was breaded and baked was to die for! I will make it like that as a main course in the future. Also terrific on the pizza. DH and picky daughter absolutely loved it, too! Will definitely make this again and again! Thanks for a terrific recipe!

I made my standard pizza with my dough so I could really test out the eggplant. It was delicious and very filling. My husband and I can usually finish a home made pizza (even with chicken, etc on it) but the eggplant really filled us up that we each had one piece less than normal! A good thing in my book since we were filled up with veggies! One downfall, only used half the eggplant and from experience eggplant is not very good the next day, so I breaded and baked more than needed and will probably end up in the trash :( Will be making again!!!

Your secret is safe with me :)! This looks amazing and I love how you have taken a traditional Italian dish and modernized it for today's busy life - most of us don't have the time Mama had! I love eggplant so will be giving this a try!

A hearty blend of Tuscan flavors from your favorite creamy tomato basil soup baked into a fluffy focaccia bread. Serve this with soup or as an appetizer to show off your baking skills. Brush it with garlic butter as soon as it finishes.

Tomato Basil Focaccia Bread

tomato soup plus water

active dry yeast

extra virgin olive oil,

cherry tomatoes, halved

cheese,

fresh basil, chopped

garlic cloves, pasted

fresh parsley, minced

In a 2 cup liquid measuring cup, add the tomato soup and heat in the microwave until room temperature. Add warm water until you have 2 cups of liquid.

Mix the warm tomato soup, salt, yeast, and tablespoon of olive oil in a bowl with a spoon until dissolved.

Add flour to the mixture until a shaggy dough forms. The dough should be wet and jiggly. You may need to adjust warm water tablespoon by tablespoon.

Cover mixture with plastic wrap and let rest for 30 minutes.

Preheat the oven to 250° F and par-dry the sliced cherry tomatoes on a sheet tray cut-side up for 1 - 2 hours or however much time you have. Let cool

Set up a bowl of warm water for your hands, then execute four stretch and folds from North, South, East, and West over each side of the dough with wet hands for each fold. Then lift the dough and coil the dough under itself. Cover in plastic wrap and let rest for 30 minutes. Repeat 3 more times.

Gently add the dough to a greased 9x13 pan and spread half the cherry tomatoes, parmesan cheese, and fresh basil all over the dough. Fold the dough into thirds and flip lengthwise in the pan. Lightly press it into the pan without degassing the dough then drizzle with olive oil, and top with remaining toppings.

Cover dough with plastic, and let rest for 1 hour. Preheat the oven to 400° F.

In a bowl, mix together the fresh parsley, garlic and olive oil. Set aside with a pastry brush.

Dimple the focaccia dough lightly from top to bottom, then top with whatever toppings you’d like. Bake for 20 - 22 minutes or until lightly golden and the internal temp registers 190°F.

Let rest for 5 minutes, then remove bread from pan. Brush with garlic herb oil and let cool completely on a wire rack.

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The most viewed fresh mozzarella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine