Heirloom Tomato Pizza

This fresh Heirloom Tomato Pizza is topped with basil, burrata, and fresh herbs - a seasonal summer favorite that's easy and delicious.

Course Dinner, Pizza

Cuisine Italian

Keyword basil, burrata, garlic, heirloom tomatoes, lemons, mozzarella, oregano, tomatoes

Prep Time 10

Cook Time 25

Servings Slices

Calories 218kcal

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

https://wellandfull.com/2025/07/heirloom-tomato-pizza/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)