Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

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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

    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!

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