Forgive me if you’re a big tomato sauce kind of person. This recipe doesn’t have any sort of sauce in it… just tomatoes… lots of pretty and colorful heirloom tomatoes…
During football season (aka. the fall), we make homemade pizza every Monday night. While the toppings vary a bit depending on what’s in the fridge, the basics remain the same. But for spring, I thought our normal ordinary pizza needed a bit of sprucing up and some mini heirloom tomatoes did the trick!
mini heirloom tomato pizza
Pre-made Pizza dough (Trader Joe’s, your supermarket, or local pizzeria… or make your own!)
Mini heirloom tomatoes (halved or quartered) – feel free to use Grape tomatoes as an easy substitute
1 TB Olive oil (per mini pizza)
Salt/Pepper + any other Italian spices you like
Toppings: soft sun dried tomatoes, goat cheese, mushrooms
1. Cut your mini tomatoes in half or into quarters, depending on the size.
2. Put the tomatoes in a bowl and gently toss with the olive oil, salt and pepper and herbs of your choice (I used Penzey’s Pasta Sprinkle).
3. Prep your pre-made pizza dough for the toppings and place on a pizza stone, or parchment on a baking sheet. (We use Trader Joe’s pizza dough! And the best tip… if you’re having pizza weekly… buy 3 packages at once, stretch/roll it out, and then freeze them flat on a cooking sheet in for an hour and then store it in a zip-lock freezer bag for up to a month!)
3. Cover your dough with your tomato mixture like it was sauce. Then add in all of the toppings of your choice! These pizzas had sundried tomatoes, mushrooms and goat cheese crumbles.
4. Cover everything in mozzarella cheese! (p.s. if you prefer to have your toppings bind a bit better to the dough, add in a light layer of cheese before you put on your tomatoes.
5. Bake according to your pizza dough specifications (8-10 minutes at 425 degrees for us).