Photo: Iain Bagwell; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
45 Mins
Serves 4 (serving size: 2 wedges)

The classic salad jumped to the other side of the menu for a bright play on two Italian favorites.

How to Make It

Step 1

Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

Step 2

Preheat broiler to high.

Step 3

Combine tomatoes and 1 tablespoon oil on a parchment-lined baking sheet; toss to coat tomatoes. Broil 10 minutes or until tomatoes begin to brown.

Step 4

Bring vinegar to a simmer in a saucepan over medium heat; simmer 10 minutes or until reduced by half.

Step 5

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).

Step 6

Roll dough into a 14-inch circle on a lightly floured surface; pierce dough liberally with a fork. Remove pizza stone from oven. Sprinkle cornmeal over pizza stone. Place dough on pizza stone; bake at 500° for 5 minutes.

Step 7

Remove stone from oven. Combine remaining oil and garlic; brush evenly over crust, leaving a 1-inch border. Top with tomatoes and cheese. Spray border of crust with cooking spray. Bake 12 minutes or until cheese melts and crust browns. Sprinkle with salt and pepper. Drizzle with vinegar; sprinkle with basil. Cut into 8 wedges.

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Ratings & Reviews

momgloria's Review

September 15, 2014
It was a really nice change of pace. I did use a little more cheese than the recipe called for and would do that again. I poked the dough as recommended but my crust still puffed up like a giant pita during the 5 minute "prebake". Turned out fine though.

4 1/2 stars

January 15, 2016
So yummy and so easy.  I wound up using a pillsbury crust instead of our usual New Season's organic crust and my teenager said it was better (though makes a square crust vs. round).  Cooking time at 475 was 4 minutes before topping, 9 minutes after.  Everyone loved it.  I especially enjoyed the balsamic glaze.

LMac64's Review

August 25, 2014
This is one of the tastiest pizzas I have ever made; what a great way to use up my fresh home grown tomatoes and basil. Next time I will try a whole wheat pizza crust, but other than that I would change nothing! Absolutely delicious.

MarthaW's Review

August 17, 2014

Sabertcat's Review

August 09, 2014