Tomatoes on pizza absolutely rock! I'm not talking about smashing or crushing them into sauce. I mean fresh tomatoes. Imagine a freshly baked loaf of bread, straight from the oven and some thinly sliced, locally grown heirlooms...is your mouth watering yet?! Now, think about combining the two into one delicious pizza. Superb!!
It took me a few attempts to generate the "winning formula" that would up my pizza game. Your going to want to grab your kitchen utensils for this one, a fork and knife come in real handy..And Remember to find the best damn tomatoes you can. They need to be fresh!
With a finish drizzle of olive oil/balsamic, this pizza becomes a baked twist on the classic Caprese salad. Changing a classic for a pizza, I know, taboo right? Trust me! You're going to love it...
Fresh Tomato Pizza
1 Pizza dough
2 Heirloom tomatoes - freshest you can find, sliced thin
2 oz. fresh mozzarella
handful of torn basil leaves
Olive oil for drizzling
S & P
1. Preheat your oven to 500F with the Baking Steel on the top rack.
2. Stretch or roll out your dough into a round, place dough on lubricated pizza paddle.
3. Switch your oven to broil, Next, distribute fresh mozzarella all over the top. Then layer your thinly sliced tomatoes all over the top.
4. Launch into oven onto your Baking Steel and keep it under the broiler for 2 minutes. Open oven, rotate your pizza 180 degrees and turn oven back to bake or convection bake if available.
5. Cook for 2 more minutes, or until desired doneness. Remove and season with a generous amount of s & p and drizzle some olive oil over the top. Tear basil leaves and place all over the place. Slice and serve.