Heirloom Tomato Pizza with Fresh Mozzarella
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When women entrepreneurs who work in Northern California’s wine and food industries get together, you know the meal will be fantastic. And that was the case at a gathering organized by Williams Sonoma, where garden-fresh salads and pizzas were served. This summery version calls for just a handful of ingredients, so use the best-quality ones you can find to allow the flavors to shine. And if you can find heirloom tomatoes in a variety of colors, by all means use them for the prettiest pizza possible. If you have an outdoor wood-burning oven, it will give you stellar results. Otherwise, follow the instructions here for baking it on a pizza stone in an indoor oven, which will produce a wonderfully crispy crust that’s the hallmark of a well-made pizza.
Ingredients
- 1/2 lb. (250 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 2 oz. (60 g) fresh mozzarella cheese, thinly sliced
- 1 heirloom tomato, cut into slices 1/4 inch (6 mm) thick
- Kosher salt and freshly ground pepper
- 1/4 cup (1/4 oz./7 g) fresh basil leaves
- Fresh oregano leaves for garnish
- Extra-virgin olive oil for drizzling
Directions
Place a pizza stone in the bottom third of an oven and preheat the oven to 450°F (230°C).
Shape the pizza dough into a ball. On a lightly floured surface, roll out the dough into a 10-inch (25-cm) round. Top the dough with the mozzarella, followed by the tomato slices, leaving a 1/2-inch (12-mm border) uncovered. Season with salt and pepper.
Using a pizza peel or a rimless baking sheet, transfer the pizza to the preheated stone. Bake until the crust is crisp and well browned, 6 to 8 minutes. Transfer the pizza to a cutting board, top with the basil and oregano, and drizzle with olive oil. Cut into slices and serve immediately. Makes one 10-inch (25-cm) pizza.
Williams Sonoma Test Kitchen