Let your summer garden tomatoes shine with this easy heirloom tomato pizza!
I am devastated that I didn’t take any pictures of this pizza while I was making it. I posted some Instagram stories but I totally forgot to take prep photos! Oh well, I was hungry. But this was too delicious not to share, especially since so many of you ask me what to do with all those tomatoes from the garden.
I used my Cherokee Purple heirloom tomatoes for this recipe, which are pretty much the most delicious tomatoes I’ve ever had. They’re so dark, they almost look like pepperoni slices! Good summer tomatoes need very little accompaniment. Here I aded garlic, mozzarella, and basil from the garden. That’s it!
You’l notice there’s no sauce on this pizza. Pizza doesn’t need sauce. That’s an American thing, but if there’s one thing I learned watching and rewatching every episode of Gabriele Corcos’ show Extra Virgin, it’s that you don’t need sauce on pizza; just really great mozzarella and toppings.
Now, I like to use really high-quality mozzarella for pizza but you do run the risk of it being a sloppy mess. I’ve found that if I slice mozzarella before preheating my oven and let it sit out on paper towels, it will melt beautifully without weighing down the pizza with excess moisture. Pro tip!
Heirloom Tomato Pizza
Your favorite pizza dough (store bought or homemade)
2 garlic cloves, minced
8 oz mozzarella ball
2 large heirloom tomatoes
- Preheat oven to 450 degrees. Set pizza dough out to come to room temperature. Slice mozzarella and let sit on paper towel while your oven preheats to reduce the moisture.
- Roll pizza dough out on a floured surface to get it started. With floured hands, gently stretch the dough out. (Feel free to belt out some Italian songs while you do this, no judgement.) Stretch dough to about 12-14″.
- Set dough on pizza pan. Drizzle with a bit of olive oil. Sprinkle with garlic cloves. Arrange mozzarella slices in a circle, then add tomato slices. Bake for about 10-14 minutes or until crust is nicely golden.
- Let pizza cool for about five minutes, then add fresh basil leaves and parmesan. Let set another five minutes to help the cheese set, then use a pizza cutter to cut into slices and enjoy.
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