8 pizzettes with tomato and basil Recipes

refrigerated pizza dough, grated fontina cheese (about 2 oz), tomatoes (about 3 oz), quartered, grated parmesan cheese, extra-virgin olive oil, sliced fresh basil, sliced prosciutto , coarsely torn into strips

garlic cloves, minced, olive oil, basic pizza dough, yellow and red heirloom cherry tomatoes, halved, quartered, or sliced, fresh mozzarella , cut into pieces, lightly packed fresh basil leaves, thinly sliced, salt, freshly ground black pepper, garnish: fresh basil leaves

soft fresh goat cheese, whole-milk ricotta cheese, olive oil, divided, chopped fresh basil, grated lemon peel, pizza dough, red, yellow, and orange cherry tomatoes, halved

all-purpose flour, plus more for dusting, half a 1/4-oz packet) instant yeast, sugar, cornmeal, grated parmesan cheese, extra-virgin olive oil, kosher salt, extra-virgin olive oil, plus more for drizzling, chopped fresh oregano, kosher salt and freshly ground pepper, soppressata (about 2 oz), tomatoes, sliced 1/4 inch thick, grated parmesan cheese, fresh basil leaves

dried yeast, caster sugar, plain flour, salt, olive oil, italian pasta sauce, ripe tomatoes, sliced, salmon, drained and flaked with bones removed, kalamata olive, sliced, reduced-fat feta cheese, crumbled, bocconcini, drained and sliced, basil leaves

yellow squash (1/2 lb), plum tomato, extra-virgin olive oil, shredded fresh basil leaves, frozen pizza dough, thawed, cornmeal for dusting baking sheet, coarsely grated smoked mozzarella