Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
Serves 4 (serving size: 3 slices)
Photo: Justin Walker; Styling: Kaitlyn Du Ross
12 ounces refrigerated fresh pizza dough
1 cup fresh basil leaves
6 garlic cloves
3 tablespoons extra-virgin olive oil, divided
4 ounces fresh mozzarella cheese, thinly sliced
2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
How to Make It
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
Let dough stand at room temperature for 30 minutes.
Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.
this was one of the best homemade pizza's ever! For crispy crust, after taking out of oven, sprinkle the pizza stone with some stoneground cornmeal...it will smoke a bit, lay the dough on top of the cornmeal and you will end up with a great crispy crust!
The first pizza I've ever had turn out! Very easy to make. Simple ingredients list but so good! I used regular tomatoes from the garden. I put all the basil mixture on the pizza at the beginning instead of adding the rest at the end. Will make again.
I like to make pizza for my family on the weekend so I gave this recipe a try. It was delicious. I used small, thinly sliced miniature heirloom tomatoes and followed the recipe pretty exactly. I used frozen pizza dough that I allowed to thaw on the counter and it turned out great. The only thing I think I will change next time is that I will go ahead and put all the sauce down on the crust prior to baking. I thought the sauce i drissled on at the end was pungent because of the raw garlic.
The crust was disappointing to work with. It didn't act like regular pizza dough and it cooked horribly. The other parts of the pizza were ok. I'd actually go half basil half oregano next time and use my own pizza dough recipe that will act like pizza dough. And what I mean by that is that it will roll and slide off a pizza peel. This dough stuck and I actually had to have my daughter help me put it on the stone and then it shrank which caused it to not cook properly.
Simple and delicious. What more can you ask for? I used vine-ripened tomatoes instead of heirloom and they worked great. I didn't find this too garlicky at all and actually put a bit of the extra sauce on my plate to dip my crust in. Definitely going into the regular rotation.
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