Fan Comments

  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
  • I am always on the hunt for quality foods and I just wanted to let you know that we love your tomatoes at my house! Keep up the great work!
  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
  • I just discovered the Red Gold Family of products this year and am very happy with them. I enjoyed the thick richness of the sauces and the taste, texture, and appearance of all diced products. I am a true fan.
  • Thanks for great tasting products they always seem to be fresh.
  • When I am seeking canned tomatoes, Red Gold is my brand of choice. The quality is always consistent.
  • I have tried and used many different brands but wow nothing even comes close in comparison to the wonderful taste and quality of Red Gold.
  • Wow, I’m really impressed with the quality of your whole peeled tomatoes.
  • Your whole peeled tomatoes are a wonderful product. We use them in vegetable recipes, Italian recipes, etc.
  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
  • The only canned tomatoes that I buy. They are better than any other brand, including San Marzano tomatoes. The tomatoes are firm and whole, not broken up into pieces floating around in the juice like others.
  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
    Judy
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Thin Crust Individual Pizzas

  • Thin Crust Pizza
  • Thin Crust Pizza Grab a Slice
  • Thin Crust PIzza Pre Baked
PREP: 40 minutes
COOK: 40 minutes
SERVINGS: 4 individual pizzas
A homemade thin crust made from basic pantry ingredients and our vine-ripened whole peel tomatoes are the stars of these individual pizzas! Make the pizza dough ahead for an easy weeknight meal. Fresh, cheesy pizza better than anything brought to your door.

Ingredients

Pizza Dough
3/4 cup cool water
1/4 cup canola oil
1 teaspoon fine sea salt
1 teaspoon sugar
2 cups all-purpose flour, plus 2 tablespoons or more as needed
1/2 cup extra virgin olive oil
2 balls of fresh mozzarella, cut into thin slices
Topping
1 1/2 (28 ounce) cans Redpack® Whole Peeled Plum Tomatoes in Puree, use 1 entire can and half of another can
6 fresh basil leaves, torn for garnish
Salt and black pepper to taste
1/2 cup (4 ounces) freshly grated Parmesan cheese
Parchment paper for rolling

Directions

  • Pizza Dough: In a large bowl combine water, oil, salt and sugar, stir to combine.. Add 1 cup flour and whisk until smooth. Switch to a wooden spoon and gradually add the remaining flour, stirring until the dough comes together. Turn the dough onto a clean surface and knead until it is smooth and supple, about 5 minutes.
  • Shape dough into a rough disk and let rest on a board, covered with a towel, for at least 30 minutes or up to 3 hours, before rolling. This dough can also be transferred to an oiled plastic bag and refrigerated for up to 3 days.
  • Preheat oven to 500o F. Remove dough from refrigerator 1 hour before preparing the pizza. The dough needs to be at room temperature before preparing the pizzas. Place heavy pizza stone, or cast-iron grill pan, flat-side-down, in the oven and preheat it to 500o F.
  • Divide the dough into 4 pieces. Roll each piece of dough between 2 sheets of parchment paper, making 4 individual-size pizzas. Peel off the top parchment. Brush each crust thickly with olive oil. Lay down a thin layer of mozzarella cheese.
  • Topping: Pour the tomatoes into a sieve set over a bowl, letting the excess juice fall below, reserving the juice for future use (soups or stews). Season the tomatoes with salt, pepper and drizzle with oil.
  • Rip the tomatoes into pieces and scatter over the mozzarella cheese, using about 1 1/2 tomatoes on each pizza, or more to taste. Season the pizza with salt, pepper and grated Parmesan cheese.
  • Using a wide spatula transfer one pizza onto the hot baking stone. Bake until the pizza is browned on the edges, bubbling and caramelized in the center, about 10 minutes. Cool slightly and then garnish with fresh basil. Repeat baking process with the remaining 3 pizzas.
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