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.
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
- 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 1/2 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 1/2 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.
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