Heirloom tomato & basil pizza
12 oz, heirloom, small or medium
Extra virgin olive oil
1 medium clove(s), grated
Whole wheat pizza dough
10 oz, at room temperature
Shredded part-skim mozzarella cheese
Grated Parmesan cheese
¼ cup(s), leaves
- Place pizza stone, rimless baking sheet, or inverted rimmed baking sheet on center rack of oven and preheat to 500°F. Arrange tomato slices on double layer of paper towels and sprinkle with salt. Let stand for 10 to 15 minutes. Using paper towel, blot any moisture from tops of tomato slices.
- In small bowl, stir oil and garlic. Place large piece of parchment paper on large cutting board, rimless baking sheet, or inverted rimmed baking sheet. Roll out dough to 10- to 11-inch circle. Pierce dough all over with fork. Brush garlic oil over dough. Carefully slide dough on paper onto preheated pizza stone. Bake for 4 minutes.
- Holding parchment paper, carefully slide dough from oven to cutting board. Sprinkle cheeses over dough, leaving 3⁄4-inch border. Top cheeses with tomato slices. Slide pizza onto pizza stone and bake until crust is browned and crisp and cheese is melted, 4 to 6 minutes. Transfer pizza to cutting board. Sprinkle with black pepper and basil. Cut into 8 wedges.
- Serving size: 2 wedges