Heirloom Tomato and Pesto Pizza
Our local farmers grow some pretty amazing tomatoes. There’s nothing quite like a local, summer tomato — grown outside in the fresh air (not the hothouse), ripened on the vine, free of wax and pesticides, and still warm from the sun. My son eats them like apples.
A fresh tomato pizza is the epitome of summertime. Give it a light brushing of basil pesto, some fresh mozzarella, maybe a few Thassos sun-dried Greek olives and any kind of ripe, local tomatoes you can find (heirloom, beefsteak, cherry, roma, sweet 100s). In the middle of winter, you’ll remember this pizza fondly.
Heirloom Tomato Pizza with Pesto, Fresh mozzarella & Sun-dried Greek Olives
- 1 H&L Pizza Crust, or homemade crust, partially baked
- 2 tsp. extra virgin olive oil
- Kosher salt, to taste
- 3 to 4 Tbs. basil pesto
- 2 oz. fresh mozzarella, about half an ovolini ball
- 6 or 7 Thassos Greek sun-dried olives, pitted and halved, optional
- 1 small red heirloom tomato, sliced
- 1 small yellow heirloom tomato, sliced
- 3 or 4 fresh basil leaves, torn
Invert a baking sheet and place directly on a rack in lower half of oven; preheat to 450°.
Brush entire top surface of pizza crust with olive oil; sprinkle with salt. Using the back of a spoon or a pastry brush, spread a thin layer of pesto around the crust.
Gently squeeze excess moisture from mozzarella with paper towel; break into pieces and place around crust. Sprinkle mozzarella with a little more salt. Top with olives.
Slide pizza onto the inverted baking sheet. Bake until cheese is bubbly and crust is golden brown, about 8 to 10 minutes, but check after 4, rotating occasionally to ensure even baking. Transfer to cutting board, top with tomatoes, sprinkle with a little more salt and basil. Cut into wedges and serve.