Those lumpy, juicy heirloom tomatoes are in the summer markets right now, showing off their colors. I can’t resist the painterly dappled lime green, tangerine, buttercup yellow and mottled red colors and I just have to buy one of each. I’ll layer them in a fresh caprese salad drizzled with balsamic vinegar or line then up over fresh mozzarella on pizza dough. When I have the time, I’ll make the pizza dough, or more often I’ll grab the ready to roll dough from the deli department at my local grocery store. It’s all about the tomatoes.
heirloom tomato pizza
- 3 cups flour
- 1 teaspoon active dry yeast
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1½ cups water
- 2 tablespoons olive oil
- fresh mozzarella cheese (4-6 ounces cut into 10-12 slices)
- 4 medium heirloom tomatoes, thinly sliced
- 8 basil leaves - add after baking
In a medium bowl stir together the flour, yeast, salt and sugar. Add water and stir with a spoon or by hand. The dough will be sticky. Roll it around in the bowl so that it absorbs any loose flour. Coat another medium bowl with spray oil or olive oil and transfer the dough into it.
Cover the bowl with plastic wrap or a towel and leave at room temperature until the dough has doubled in volume. I usually allow 2-4 hours for this process, but you can allow it to rise for a few more hours.
Scrape the dough onto a lightly floured surface and knead the dough for about a minute. Divide into two balls. Generously grease two baking sheets with olive oil and place a ball of dough in the middle of each sheet. With fingers, press the dough outward to fill the pan. Drizzle olive oil over the surface of your dough. Top with mozzarella cheese and heirloom tomatoes. Let the pies sit for 30 minutes.
Preheat your oven to 450°. Place in the hot oven for 20 minutes or until the crust is slightly brown on the bottom.
Remove from oven and top with fresh basil leaves. Slice with a pizza cutter and serve hot.
A hot oven is the secret to crisp pizza crust.