Fresh heirloom tomatoes and fresh mozzarella cheese are the stars of this beautiful Heirloom Tomato
Pesto Pizza. It's a simple pizza, yet so delicious, and perfect for the summer!
The farmers market is brimming with fresh produce this time of year and one of my absolute favorite finds are heirloom tomatoes. Not only are they gorgeous in color, but they are juicy and super flavorful. There are so many ways to enjoy these beauties, but my typical go-to is to use them as a topping for pizza. You may remember that early last month I attended the Food & Culinary Professionals 2017 Culinary Workshop in Napa with the Dairy Industry of Michigan. We attended different educational sessions and also participated in hands on activities, one of which was making our own wood fired pizzas. Even though I don't have a wood fired oven in my backyard, I was so inspired by our trip that I had to try and recreate our pizza at home!
This Heirloom Tomato Pesto Pizza is made with the just a handful of the simplest and freshest ingredients. Pizza dough, pesto, fresh mozzarella cheese, heirloom tomatoes, and red pepper flakes. That's it! In my opinion the less ingredients on a pizza the better. You want those few ingredients to shine and you want each of their flavors to come through, which they definitely do in this case.
I use a pizza stone for this recipe which mimics having a wood fired oven. Obviously it doesn't turn out exactly the same, but the hot pizza stone makes the crust extra crispy and really brown on the bottom, just the way I like it.
Heirloom Tomato Pesto Pizza
Author: Sarah Bates | The Chef Next Door
Serves 4 (3 slices each)
1 pound frozen pizza dough, thawed
6 ounces jarred basil pesto
4 ounces fresh mozzarella cheese, thinly sliced
2-3 heirloom tomatoes, cut into 1/4-inch-thick slices
Red pepper flakes
Allow the thawed dough to stand at room temperature for 30 minutes before handling.
Place a pizza stone in the oven and preheat the oven to 500 degrees. (Alternately you can use a baking sheet if you don't have a pizza stone)
Shape the dough into a 14-inch circle. Carefully remove the hot pizza stone from the oven. Sprinkle some cornmeal on the stone to prevent the dough from sticking, then arrange the dough on the pizza stone. Spread the pesto evenly all over the dough. Top evenly with the mozzarella slices and tomato slices. Sprinkle with salt and a few dashes of red pepper flakes. Bake for 12-15 minutes, or until the crust is browned and crisp. Use a pizza cutter to cut into 12 slices and serve.
Milk Means More paid for my travel and expenses to attend the FCP Culinary Workshop.
This post was written as part of my partnership with them. All opinions, as always, are my own.