Heirloom tomato pizza

Heirloom tomato pizza

Heirloom tomato pizza

Michael and I made this pizza for dinner Wednesday night, and decided that it was probably the best pizza we’ve ever made — though it’s definitely not the best picture I’ve ever taken. Regardless, we loved the combination of sweet heirloom tomatoes with fresh basil and carmelized onions. Yum!

Heirloom tomato pizza
(Makes 1 large pizza)
By Jane and Michael’s Gourmet Extravaganza

  • 2 recipes Italian-style pizza dough
  • 1 Tbsp butter
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • Olive oil
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 4 thin slices deli ham, halved
  • 8-10 fresh basil leaves
  • 1 large yellow heirloom tomato, thinly sliced
  • Balsamic vinegar (optional)
  • Salt and pepper, to taste

Preheat oven to 450 degrees. Melt 1 Tbsp butter in a medium-sized skillet. Sauté the onions over medium-low heat until slightly browned and translucent, about 10 minutes. Add the garlic to the skillet just before the onions are finished cooking. (If you are making your own pizza dough, cook the onions while the dough is rising.)

Meanwhile, flatten the pizza dough out into a 14-inch circle and transfer onto a large nonstick baking sheet. Drizzle dough with a spiral of olive oil and sprinkle with a pinch of salt and 1/2 cup shredded mozzarella cheese. Top with the halved ham slices, sautéed onions, basil leaves, and tomato slices. Sprinkle the tomatoes with salt and freshly ground pepper to taste and put a drop of balsamic vinegar on each slice, if desired. To finish, sprinkle 1/2 cup each of mozzarella and cheddar cheese on the pizza.

Bake the pizza for 10-12 minutes, or until the crust and cheese are golden. Immediately transfer the pizza to a wire rack to cool slightly before cutting and serving.

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