[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 25/06/24. See terms.
Heirloom tomato and basil pizza

Heirloom tomato and basil pizza

Total Time
35 min
20 min
15 min
Nobody likes soggy pizza crust, and using fresh tomatoes can be problematic for that very reason. But we've got a trick for that. Start out by buying ripe but firm tomatoes. Salt the tomatoes first to draw out some of the moisture, then pat them dry before adding to the pizza. For a visually striking pizza, find an assortment of tomatoes with varying colors and shapes.


Fresh pizza dough

250 g, (1 x 250g dough ball)

Olive oil

2 tsp


1 clove(s), grated

Light mozzarella cheese

cup(s), grated, (80g)

Grated parmesan cheese

1½ tbs


350 g, heirloom variety, thinly sliced

Fresh basil

¼ cup(s), leaves

Plain flour

1 tbs, for dusting


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Prepare dough following packet instructions. Roll out dough to a 30cm diameter circle on a lightly floured surface. Transfer to prepared tray. Pierce dough all over with a fork.
  2. Combine oil and garlic in a small bowl. Brush pizza dough with garlic oil. Sprinkle with cheeses and top with tomato slices. Season with salt and pepper. Bake for 10-15 minutes, until crust is crisp. Sprinkle with basil. Transfer pizza to cutting board. Cut into slices.


TIP: If you can’t get heirloom tomatoes, replace them with roma tomatoes or a large punnet of mixed cherry tomatoes, cut into quarters.