An easy, delicious and pretty fresh tomato pizza recipe, with heirloom tomatoes, is perfect for Summer pizza nights. Use some lovely summer heirloom tomatoes, for an extra special treat.

heirloom tomato pizza sliced on peel

Start with some lovely heirloom tomatoes and some fresh basil. Add to it a bit of garlic, some Parmesan and a splash of balsamic and enjoy this fabulous Summer pizza.

Ingredients and Substitutions

Heirloom Tomatoes – of course it wouldn’t be an heirloom tomato pizza without heirloom tomatoes. A variety of colours makes for a pretty pizza.

Basil – fresh basil is a great complement to the tomatoes. Slice and add to the pizza after baking, or you could tuck some under the tomatoes, if you like.

Parmesan – Some Parmesan is sprinkled on the dough under the tomatoes. You could add some freshly grated Parmesan on top after baking, as well.

Recipe Tips

I knew I’d have to break from my usual pizza-baking routine to deal with all these tomatoes to prevent a soggy pizza. I did a couple of things. After I cut the tomatoes, I left them to sit on some paper towel for a bit, just to soak off some of the liquid. I also pre-baked the pizza crust a bit, before putting the tomatoes on. It turned out really well!

That said, you definitely don’t want to over-load the top with tomatoes. Make sure you place them in a single layer, not over-lapping and leave a bit of space in between.

It was a bit of a treat to be able to use heirloom tomatoes for this. They baked up with a great, rich tomato taste, so there was no need for pizza sauce on this one. If heirloom tomatoes aren’t available, romas would be a good alternative. I think this would be nice with a bit of fresh mozzarella on top, as well.

heirloom tomato pizza sliced on peel

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heirloom tomato pizza on pizza peel with pizza cutter

Get the Recipe: Heirloom Tomato Pizza

This heirloom tomato pizza is the perfect Summer pizza, making use of the best tomatoes of the year!
5 stars from 2 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings


  • 1 lb. homemade or store-bought pizza dough
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan Cheese, enough to generously cover the crust, leaving an inch free around the outside
  • 3 large Heirloom tomatoes, different colours are nice
  • Balsamic vinegar
  • Fresh Basil, for garnish


  • Place pizza stone in oven on the centre rack, and pre-heat to 480° F. for at least 30 minutes.
  • Meanwhile, slice your tomatoes and place in a single layer on a double sheet of paper town. Sprinkle with salt and pepper and let sit. Mince garlic and combine with the olive oil. Set aside
  • When oven is pre-heated, sprinkle a piece of parchment paper with a bit of cornmeal and shape your pizza dough into a round. Brush the top of the dough with the olive oil/garlic mixture. Transfer the parchment paper and dough to the pizza stone and bake about 10 minutes, or until the dough is set. Carefully remove from the oven (with the parchment). Sprinkle the top of the dough with the Parmesan and place the tomatoes in a single layer on top.
  • Raise the oven rack and pizza stone to the top 1/3 of the oven and change the oven setting to broil. Return the pizza to the pizza stone, without the parchment paper and broil (with the oven door slightly open) until the crust is well browned and the tomatoes are softened.
  • Remove pizza to a cutting board. Sprinkle with a little balsamic vinegar and garnish with a generous handful of fresh, chopped basil.


Be sure to read the notes above this Recipe Card, where I share more detailed  tips, variations and substitution suggestions for this recipe!
Cuisine: American
Course: Main Course
Serving: 1serving, Calories: 239kcal, Carbohydrates: 30g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 509mg, Potassium: 170mg, Fiber: 2g, Sugar: 5g, Vitamin A: 623IU, Vitamin C: 10mg, Calcium: 77mg, Iron: 2mg
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