I like to seek out a mixture of tomatoes for this pizzared plum, yellow, or any kind of heirloom tomato. And I especially like the Plain Pizza Dough variation, made with all-purpose flour, for a tomato pizza.
1/2 recipe Plain Pizza Dough
1 tablespoon yellow cornmeal
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
4 tomatoes, cut into 1/2-inch-thick slices (about 1 pound)
2 tablespoons capers
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 teaspoon extra-virgin olive oil
How to Make It
Preheat oven to 500°.
Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of the dough with fingers to form a rim. Sprinkle cheese on the crust. Arrange tomato on cheese; sprinkle with capers.
Bake at 500° for 15 minutes or until crust is golden. Remove from oven; sprinkle with basil, pepper, salt, and garlic. Drizzle with oil. Cool slightly (tomatoes will be hot). Cut the pizza into 4 wedges.