There is no better use for summer's fresh tomatoes than this Pizza Margherita! Fresh tomatoes, fresh mozzarella and fresh basil make up this classic pizza recipe.
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What to do with Summer Tomatoes and Fresh Basil
When I find gorgeous heirloom tomatoes and the basil is flourishing in my garden, there are two ways I can go with it. A pizza or this Heirloom Tomato Salad 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. Not just any pizza, but a simple classic Pizza Margherita.
Pizza Margherita
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!
Do you see those crazy bubbles on my pizza? Thats from putting the dough on a hot pizza stone - such great rise! 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.
I found this recipe at Cooking Light.
Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
Ingredients
- 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
Instructions
- 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).
- Let dough stand at room temperature for 30 minutes.
- 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.
- Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork.
- Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2 ½ 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 1 ½ tablespoons basil mixture; sprinkle evenly with salt.
- **Now Cooking Light says to cut this into 12 slices! We cut it into 8 and had two slices each.
Nutrition
Looking for more pizza recipes?
Barbecue Chicken, Bacon and Cilantro Pizza
Emily @ Life on Food says
This is one mighty fine pizza.
allie says
Gorgeous pizza Pam, I use the parchment too! Such a fresh summer pizza for the patio!
Catherine says
Dear Pam, what a perfect pie! You've gotten me in the mood for some homemade pizza now. I love how fresh and delicious this is. xo, Catherine
Michelle 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!
Miz Helen says
Thanks so much for sharing your awesome recipe with Full Plate Thursday and hope to see you soon!
Pinning your post!
Miz Helen
Patricia Scarpin 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!
grace says
i get those bubbles too, often in my tortillas when i'm baking taco shells. i like em. 🙂
Robyn @ simply fresh dinners 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.
Monique 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.
Bella Rum says
My mouth is watering. Your tomatoes are so pretty.
Stacy says
Yum! Have you ever tried grilling a pizza? This looks amazing. Thanks for sharing. Stacy
Lenore says
parchment paper! what a great idea. We don't have a peel and it has been a problem. thanks.
Marjie 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?
Laura Dembowski 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!
June says
Fabulous looking pizza (my favorite) and great tip on the use of parchment. I'll have to give it a try.
Linda 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.
Joanne says
That is one GORGEOUS pizza! Looks like summer is bursting through in every bite!