This fresh Heirloom Tomato Pizza is topped with basil, burrata, and fresh herbs, making it a summer favorite that’s easy and delicious! You can use your own homemade pizza crust (sourdough is particularly delicious), or you can use store-bought! This pizza is proof that sometimes the simplest ingredients can yield the most delicious results :)
I was knee-deep into my sourdough journey up until literally last night, when I had to toss my starter. A pink crust had formed on the top, and that’s a sign that your starter has gone bad. I was super bummed about it, especially now that I have to start over again! But luckily I was able to test a lot of fun recipes with it beforehand.
I’ve been working on developing the perfect sourdough pizza crust recipe, but it’s not up to the exacting standard I try to hold my recipes to. I still need to do some tweaking, but this will obviously be delayed as I regrow my sourdough starter. So instead, I’m just posting this recipe for the overall Heirloom Tomato Pizza, without its own custom crust. You can of course make a sourdough crust recipe from another cookbook or website, and then use it here! Or you can use store-bought as well, which would be delicious too. Enjoy!
If you love heirloom tomatoes, you need to try my Heirloom Tomato Margaritas (these are really so amazing), my Heirloom Tomato BLT, or this Heirloom Tomato Pasta Salad recipe (a personal favorite!)
Heirloom Tomato Pizza
Ingredients
The Heirloom Tomatoes
- 3/4 Lb Heirloom Cherry Tomatoes about 2 cups
- 1/2 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp Salt
- Juice from 1/2 Lemon
- Black Pepper to taste
- 1 Clove Garlic grated
The Pizza
- 1/2 Lb Pizza Dough about 2 cups worth
- 2 Tbsp Extra Virgin Olive Oil
- 1 Cup Shredded Mozzarella or Italian cheese blend
- 1 Ball Burrata
- 2 Tbsp Fresh Oregano chopped
- 1/4 Cup Fresh Basil chopped
Instructions
- Preheat your oven to 475 degrees F. Put a large pizza pan or cast-iron braising pan (which is what I used) in the oven while it heats up, so that it gets very hot.
- While the oven is heating up, make the heirloom tomato mixture. Wash and dry the heirloom tomatoes, then cut them in half and add them to a mixing bowl. Add in the olive oil, lemon juice, salt, and pepper. Grate a clove of garlic into the mixture using a microplane, and stir until everything is evenly mixed. Set aside.
- On a floured surface, shape your pizza crust until it is about 1/2" – 3/4" in height.
- CAREFULLY take the prepared pan out of the oven, and place it on a heat-safe surface.
- Carefully add in your pizza crust, then drizzle the olive oil over it. Spread the olive oil around so that the entire top of the crust is coated.
- Add on the layer of shredded mozzarella or Italian blend cheese.
- Using a slotted spoon, scatter the marinated tomatoes onto the pizza, trying to avoid the liquid left at the bottom of the boil. Then, break up your ball of burrata and add pieces of it among the tomatoes, as much or as little as you'd like.
- Top with fresh oregano (save the basil for after cooking).
- At the pizza pan back into the oven, and cook for about 22-26 minutes, or until the cheese is melted, and the crust is golden brown. Check often near the end of cooking to prevent burning.
- Take the pizza out of the oven, and top with the fresh basil. Let it cool slightly, then carefully remove from the pan. Feel free to garnish with more black pepper or spicy chili flakes, if you'd like.
- Cut into slices and enjoy!
Notes
- Use small cherry heirloom tomatoes for this recipe, not large ones!
- Store-bought pizza dough is usually sold in 1 lb packages – for this recipe, use half of that.
- I added a single clove of garlic here so as to not really overwhelm the heirloom tomato flavor, but you can of course add more if you’d like :)
- If you’re not using a nonstick pan or braising pan for this, try adding some cornmeal to the bottom of the crust and the pan to prevent sticking.
Nutrition
Heirloom Tomato Pizza FAQs
Are heirloom tomatoes good on pizza?
Yes! In this recipe, I have you use cherry heirloom tomatoes (a smaller variety) that lets you have more tomato surface area in every bite.
Do Italians put fresh tomatoes on pizza?
Yes! Fresh tomatoes are commonly found on Margherita pizzas (though not always). While most Italian pizzas are made either with tomato sauce or San Marzano tomatoes, using fresh tomatoes is a delicious idea when they’re in season.
What is the best pan to cook pizza on?
Unless you have a pizza stone or wood-fired oven, I recommend using a nonstick pizza pan or nonstick braising pan (I used my Le Creuset braiser for this). Making pizza at home can be tricky because pizza dough loves to stick.
Should I put cornmeal on a pizza pan?
This is definitely a good idea if you don’t have a nonstick pizza pan! Since cornmeal has a larger grain than regular flour, it helps act as a barrier between the pizza and the pan, preventing sticking.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
Leave a Reply