HEIRLOOM-TOMATO PIZZA
Juicy heirloom tomatoes balance out the saltiness of the guanciale and Pecorino Pepato cheese atop this pizza.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 8
Steps:
- Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Meanwhile, combine tomatoes and oil; season with salt and pepper. Let stand 1 hour.
- Arrange cheese evenly over dough, leaving a 1-inch border. Top with tomatoes, oregano, and guanciale.
- Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with oil and sprinkle with basil. Slice and serve.
PESTO-HEIRLOOM TOMATO PIZZA
I've already admitted that I'm usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it's really not that difficult. The whole wheat recipe here is one I've relied on for years when those blue moons come along.
Provided by Nava Atlas
Yield Makes 2 (12-14-inch) pizzas
Number Of Ingredients 10
Steps:
- Combine the first five ingredients in a food processor and pulse until the mixture is evenly combined yet still coarse in texture. You may need to add the spinach in batches if your processor has a small or medium-size container.
- Stop the machine and season the mixture gently with salt and pepper; taste to see if you'd like to add more lemon juice, then pulse a few times to mix.
- Bake pizza dough rounds in a preheated 425°F oven for 15 minutes, until crust is golden.
- Spread pizza crust with pesto, then load up with sliced heirloom tomatoes. Sprinkle with salt and pepper and top with plenty of thinly sliced basil leaves. Some Vegan Parmesan-style cheese and fresh oregano leaves would add a nice touch, too. This can be served at room temperature.
More about "heirloom tomato summer pizza recipes"
20 HEIRLOOM TOMATO RECIPES - MARTHA STEWART
From marthastewart.com
- Inverted Tomato Sandwich. An inspired take on our favorite summer sandwich switches up the proportions; it involves more heirloom tomato and less bread.
- Watermelon and Tomato Salad With Basil Oil. Juicy, sweet heirloom tomatoes are a natural partner for juicy, sweet watermelon. This ultra-refreshing salad also features crisp cucumbers and creamy goat cheese.
- Stuffed BLT Salad. If you're tempted by big, beautiful heirloom tomatoes like Brandywine, Cherokee Purple, or Big Yellow Zebra, as we often are, make them the star of the plate by using them to hold the salad.
- Heirloom Tomato Salad With Garlic Oil. Here's a simple heirloom tomato recipe that allows the tomatoes to shine and takes just a few minutes to prep. Use a mixture of colors, sizes, and varieties of heirlooms and arrange them on a large platter.
- Golden Gazpacho. Just a reminder that not all heirloom tomatoes are red! This golden gazpacho is made with yellow varieties—and a yellow summer squash. It's the most refreshing lunch on a hot day.
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