Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

Mozzarella, Tomato and Basil Pizza | Sidewalk Shoes


When I get fresh tomatoes from my CSA and the basil is flourishing in my garden, there are two ways I can go with it.  One, Insalata Caprese Salad – that classic salad that shoes off all of summer’s bounty so wonderfully.  Two, another classic, Pizza Marguerite.   Since I had some pizza dough in my freezer (every time I make pizza dough, I make a double batch, so that I always have a few in my freezer), I went with the pizza.

Mozzarella, Tomato and Basil Pizza | Sidewalk Shoes

I found this variation of the classic pizza at Cooking Light – Fresh Mozzarella, Heirloom Tomato and Basil Pizza.  This was a little different than what I usually do – instead of using fresh basil leaves, you whip up a quick pesto type sauce in the food processor and layer that on your pizza!  This allowed a bit of basil flavor in every bite!

Fresh Mozzarella, Heirloom Tomatoes, and Basil Pizza | Sidewalk Shoes


Do you see those crazy bubbles on my pizza?  Thats from putting the dough on a hot pizza stone – such great rise!  One thing that I didn’t like in the Cooking Light instructions was to preheat the pizza stone and then carefully remove it, place the pizza on it and put it back in the oven.  Seriously!  I have never heard of such a thing!  Get yourself a pizza peel or put it on a sheet of parchment paper (or do what I do and use both).  I have never mastered the art of sliding a pizza nicely off a pizza peel.  I always prepare my pizza on a sheet of parchment paper and slide all of that off my peel.  I know, it’s kind of cheating, but I don’t care, I’ve had to many pizza mistakes without using the parchment.

5.0 from 2 reviews
Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
  • 12 ounces refrigerated fresh pizza dough
  • 1 cup fresh basil leaves
  • 6 garlic cloves
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 2 (6-ounce) heirloom tomatoes, cut into ¼-inch-thick slices
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
  2. Let dough stand at room temperature for 30 minutes.
  3. Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
  4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork.
  5. Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2½ tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Slide pizza onto baking stone. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1½ tablespoons basil mixture; sprinkle evenly with salt.
  6. **Now Cooking Light says to cut this into 12 slices! We cut it into 8 and had two slices each.


If you’re looking for a great summer cocktail, Check out my Blackberry Cocktail at Grey is the New Black.

Blackberry Cocktail | Grey is the New Black

I’m linking with:

Foodie Friday @ Rattlebridge Farms

Say G’Day Saturday @ Natasha in Oz

See Ya in the Gumbo @ Ms. enPlace

Full Plate Thursday @ Miz Helen’s Country Cottage


Disclaimer: Amazon links are affiliate links and I earn a small percentage if you click through and buy. Believe me, it barely covers a smidgen of my cookbook addiction!

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  1. says

    Such a wonderful delight, my husband’s favorite. We have basil growing in our garden, so I can make so many wonderful recipes. Love the addition of heirloom tomatoes. This would be a wonderful meal with your Blackberry cocktail.

  2. says

    That really is one gorgeous Pizza, Pam and I’m not, dare I say, a huge fan of Pizza! I’m already contemplating what I’m going to do with the abundance of tomatoes it looks like I’m going to have. I think I really need to consider this Pizza! Now, if I can only remember to pick up some Pizza dough, lol…Thanks for sharing, Pam…

  3. says

    I think all those bubbles on the pizza look super yummy! I would happily devour that pizza. Heirloom tomatoes are my favorite – I can’t wait for them to appear at our farmers’ market!

  4. says

    Well, you saw my feeble attempt at pizza the other day. I’m just not talented enough to use a pizza stone – or maybe I just have too many large men to feed. It’s crazy how much better homemade pizza tastes, isn’t it?

  5. says

    I use parchment with my peel too..
    Get great results also:-)
    Pam I love the idea of the basil done this way..Thanks.
    Your pizza is gorgeous.

  6. says

    Oooh, I never thought of using pesto before – fabulous idea! This pizza looks so good, Pam, and I love a beautiful pizza without all that unneeded tomato sauce. I just want to enjoy the flavours of the ingredients. Perfect for all the fresh tomatoes and basil available right now.
    I am visiting from Miz Helen’s . What a pleasure to find your beautiful blog. :) I am a new follower.

  7. says

    Removing a hot pizza stone from the oven is a dangerous thing! Not wise!
    Your pizza looks amazing, Pam – I make pizza at home every Saturday night but I don’t have a stone, I use a hot sheet pan for that – I wish I could get those amazing bubbles!

  8. says

    Thanks so much for sharing your awesome recipe with Full Plate Thursday and hope to see you soon!
    Pinning your post!
    Miz Helen

  9. says

    Hi, Pam! I think the instructions to remove the pizza stone is odd too…and would result in me getting burned no doubt!
    Pizza with a heavy amount of red sauce is not my thing, so I like the pesto idea a lot. Your pizza is pretty and perfect for summer. I’ve chosen it as a feature for tonight’s See Ya in the Gumbo. Thank you for linking!