Heirloom tomato & basil pizza

Heirloom tomato & basil pizza

Total Time
25 min
15 min
10 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 pie, find an assortment of tomatoes with varying colors and shapes. There are so many beautiful heirloom tomatoes available you can really make this pie your own.



12 oz, heirloom, small or medium

Kosher salt


Extra virgin olive oil

1 Tbsp


1 clove(s), grated

Whole wheat pizza dough

10 oz, at room temperature

Shredded part skim mozzarella cheese


Grated Parmesan cheese

2 Tbsp

Black pepper

¼ tsp


¼ cup(s), leaves


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 2 wedges