Gorgeous, fresh Heirloom tomatoes are the star of this simple but tasty summer pizza!
One of my favorite things about summer, other than the beautiful sun, gorgeous blue skies and warm temps of course, is the bountiful fresh fruits and veggies we get here in Michigan. I can hardly wait for this time of year since we get so much available to us that is grown locally.
I'm first in line when our nearby farmers markets open up, and can't wait to get my hands on all the produce. I'm a sucker for a fresh, juicy, ripe tomatoes. From tossing them in a salad, to making a spicy salsa, to topping a pizza, the options are endless with tomatoes.
This Heirloom Tomato and Basil Pizza is my new favorite treat. Four ingredients, plus a few staples, and you can have this gorgeous pizza on your table in no time. It's perfect as a snack, but also great as a light lunch or dinner. Pair it with a salad or even fresh fruit and it makes a great meal.
Author: Sarah Bates | The Chef Next Door
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1 lb. purchased pizza dough, thawed (or homemade dough)
1 Tbsp cornmeal
3 tsp extra-virgin olive oil, divided
1 cup shredded mozzarella
2 Heirloom tomatoes, sliced
1/4 cup grated Parmesan
6 fresh basil leaves, plus extra for garnish
1/4 tsp black pepper
1/4 tsp kosher salt
Red pepper flakes for garnish, if desired
Lightly coat a medium bowl with olive oil and place the thawed dough inside, turning to coat all of the sides. Cover with a clean towel and allow to rest and rise for 30 minutes.
Preheat the oven to 450 degrees. Sprinkle the cornmeal over a pizza stone. Roll out the pizza dough evenly onto the stone.
Drizzle 2 teaspoons of the oil over the dough and brush it evenly over the dough with a pastry brush. Sprinkle the mozzarella over the dough, leaving about a 1-inch border around the edges. Arrange the tomato slices in a single layer over the cheese, then sprinkle with the Parmesan. Arrange the six basil leaves on top, then sprinkle all over with the black pepper. Bake the pizza until the crust is crisp and brown on the bottom and the cheese is melted on top, about 20 minutes.
Drizzle the last teaspoon of oil over the pizza. Take three basil leaves, roll them up tightly, and cut them into thin strips. Sprinkle the fresh basil strips all over the pizza then add the salt and a dash or two of red pepper flakes. Cut the pizza into eight wedges and serve immediately.