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.
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.
Want to save this recipe?
Enter your email and I'll send it to your inbox. Plus, you'll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Heirloom Tomato Pizza
Ingredients
- 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
Instructions
- 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.
Notes
More Pizza Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Is this pizza from your oven?? Not the grill? It’s really beautiful! I have trouble getting that kind of browning on the crust. I will have to try the par-baking next time I do a tomato pie!
Your heirlooms are so pretty, I’m going to check the farmer’s market for some this weekend :) Ah… I love pizza night! That no-knead dough rules my world :)
Yes, it’s from my oven, but I have to say, I don’t usually get that kind of browning normally, either. It was the time spent under the broiler at the end of cooking that is responsible for that (so thinking of trying that with all my pizzas from now on).
As for the heirlooms, they are so delicious, but so pricey here ($5-6 a pound). It’s a nice summer treat, though.
This is incredibly beautiful! I love homemade pizza and this version is right up my street. Gorgeous post.
Thanks so much, Kate. It was a great summer pizza!
What a gorgeous pizza!
Thanks so much.
I’ve been on a homemade pizza quest lately and have heard great things about that no-knead dough, so now I’ll have to try it. Gorgeous pizza!
Thanks Laura. The Lahey crust is my favourite, for sure. As long as I remember to start it the day before!