Heirloom Tomato Pizza
This pizza combines the classic flavors of creamy fresh mozzarella, sweet tomatoes, and basil with a substantial breadlike crust.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Focaccia Crust dough
- 2 tablespoons olive oil 1 cup Pesto Sauce or Garlic and Oil Sauce
- 1 cup shredded Parmesan cheese
- 3 cups diced fresh mozzarella cheese
- 8 medium heirloom tomatoes, thinly sliced
- ¼ cup fresh basil ribbons
- Freshly ground black pepper to taste
Roll focaccia dough into two 12-inch circles. Grease deep-dish pizza pans with olive oil and press dough into the pans. Bake at 400° for 15 minutes, or until focaccias have just begun to brown.
Remove from oven and carefully spread Pesto Sauce or Garlic and Oil Sauce over each crust. Sprinkle with Parmesan cheese. Distribute 1 cup of the mozzarella evenly over the pizzas. Arrange tomato slices in overlapping concentric circles over the cheese, then sprinkle remaining diced mozzarella over tomatoes.
Sprinkle basil ribbons over each pizza and add freshly ground black pepper to taste.
Return pans to oven and bake for 10 minutes, or just long enough for mozzarella to melt and tomato slices to become warm and soft.
Remove from oven and let stand for a few minutes before slicing.
Vintage Beauties
Heirloom tomatoes come in a beautiful array of colors, ranging from pale green to orange to crimson, with plenty of mottled or striped varieties in between. Pick vine-ripened tomatoes in different shades for an eye-catching dish. Warmed heirloom tomatoes taste like summer on a plate.
