Gino Tomato Basil Pizza

Who says you have to go out to enjoy some good Pizza? With your GINO Tomato Mix, you can prepare a luscious, palatable pizza right at home. Trust us, your little ones will definitely relish this one. 

Just follow these simple steps:

30 MIN

Easy
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  • Pizza dough
  • Whole tomatoes
  • Onion, diced
  • Garlic, diced
  • Oregano
  • Fresh basil leaves
  • Gino Tomato Mix
  • Italian seasoning
  • Cheese (for topping and spreading)
  • Desired toppings (e.g., vegetables, meats)
  • Salt to taste
  • Approximately 1 servings
  • Calories: 350 kcal
  • Protein: 12g
  • Carbohydrates: 45g
  • Dietary Fibre: 3g
  • Sugars: 5g
  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 30mg
  • Sodium: 800mg
  • Calcium: 200mg
  • Iron: 3mg
**These values consider the specific brands used in the recipe, and they remain approximate estimates. Note that the actual nutritional content can still vary slightly depending on factors such as the precise quantities of these products used and any variations in the formulations of the Gino products. It is advisable to refer to the product packaging for more detailed nutritional information, especially if you have specific dietary requirements or preferences.**
    Prepare Tomato Sauce
  • Boil whole tomatoes until tender.
  • Peel the skin after boiling.
  • In a pan, fry diced onion and garlic with Gino Tomato Mix.
  • Chop up half of the boiled tomatoes, removing seeds.
  • Blend the other half of the tomatoes.
  • Add the blended tomatoes to the pan.
  • Mix in oregano, Italian seasoning, salt, and chopped basil.
  • Cook for an additional 10 minutes, allowing the flavours to meld.
    • Prepare Pizza
  • Roll out pizza dough and spread the homemade sauce evenly.
  • Top with a generous amount of cheese.
  • Add desired toppings and more cheese.
  • Garnish with a few fresh basil leaves.
    • Bake Pizza
  • Preheat the oven according to your pizza dough instructions.
  • Bake the pizza until the crust is golden, and the cheese is melted and bubbly.
  • Serve hot.

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