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This heirloom tomato pizza is a summer’s dream. Thin slices of heirloom tomatoes are baked on a pizza with slices of red fresno chiles, cherry tomatoes and mozzarella. Pair this with the Best Caesar Salad and an Aperol Spritz.
Letโs talk this pizza! This is a full summer time pizza. Itโs a celebration of tomatoes and spiciness. Itโs very difficult for me to go to the super market or farmerโs market right now and NOT buy an heirloom tomato and a pint of cherry tomatoes. I eat them all the time; I LOVE tomatoes. I want all things tomatoes. Everything from Caprese Salad, Sheet Pan Tomato Soup, Tomato Confit to even a Tomato Sandwich. I want it all.
Ingredients You’ll Need for an Heirloom Tomato Pizza
- Pizza dough – You can make this homemade or use store-bought.
- Heirloom Tomatoes – Bring your beautiful farmer’s market heirloom tomatoes to the party!
- Tomato sauce – We want only a small amount of pizza sauce.
- Mozzarella – This is my favorite cheese of choice.
- Cherry Tomatoes – We’re doubling down on the tomatoes.
- Fresno chiles – You can skip these if you don’t want any spice in your life. But I think they add a nice layer of flavor.
For the rest of the ingredients, please see the recipe card below!
How to Make Heirloom Tomato Pizza
- Add a few teaspoons of olive oil to a skillet, set over medium-high heat. Add te tomatoes and cook them until they’re blistered. Sprinkle them with a few pinches of salt and set them aside.
- Meanwhile, slice the heirloom tomatoes and add salt to both sides. Place them on a bed of paper towels for 5 minutes. This will allow them to release a lot of their moisture.
- Roll out the pizza dough into a very thin.
- Add the sauce on top. I like to add just a small amount.
- Add the mozzarella, thin slices of heirloom tomatoes, blistered cherry tomatoes, slices of fresno chiles.
- Transfer to the hot pizza stone to bake until the bottom is crispy and the cheese is melty.
- Top with basil leaves and slice and serve.
Recipe Tip
No pizza peel. If you don’t have a pizza peel, you flip over a baking sheet and use that as a way to slide the pizza on and off the pizza stone.
Corn meal. Use cornmeal underneath the pizza to prohibit sticking.
Recipe FAQs
Sure, I would use any good-quality tomatoes. This is not a type of pizza to make in the dead of winter. But you can use beefsteak tomatoes and cherry tomatoes as a combo!
Absolutely. If you want to do that, I’d recommend making my Detroit-Style Pizza and swapping out the toppings for these toppings.
I personally like the dough from Whole Foods. They sell it by the pound and I’ll usually halve the dough and roll it very thin. It bakes up like a dream and has good flavor.
I prefer using pizza sauce because it has a more concentrated flavor than marinara sauce. It’s thicker in texture which makes it ideal for pizzas.
More Summer Recipes to Make
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Heirloom Tomato Pizza
Ingredients
- 1 tablespoon neutral-flavored oil
- 1/2 pint of tomatoes
- 1/2 heirloom tomato, sliced
- 1/2 pound homemade pizza dough or store-bought
- 2 tablespoons jarred tomato sauce
- 1 cup shredded mozzarella
- 1/2 fresno chile, sliced
- Salt
- Fresh basil leaves, as garnish
Instructions
- In a medium skillet, over medium-high heat, add the oil. When the oil is hot, add the tomatoes and cook until blistered, turning them over about half way through, for about 5. Remove and transfer to a bowl. Add a few pinches of salt.
- Add the slices of heirloom tomato to a paper towel or clean kitchen towel and sprinkle with salt. Allow to stand for about 5 minutes.
- Place your pizza stone or pizza steel in the oven. If you donโt have one, you can place a baking sheet in the oven. It wonโt be as crispy but it will still work.
- Preheat your oven to 450 to 500 degrees F (some ovens only go to 450 degrees F so just go as high as you can). Dust your counter or cutting board with some flour. Roll the pizza dough into a thin round shape. I like to do a combination of pressing the dough down with my fingers, stretching it and rolling it out.
- Transfer the dough to a piece of parchment paper. I like to add it to the back of a baking sheet or pizza peel.
- Spread a few tablespoons of tomato sauce on the pizza, stopping about an inch from the edge. Sprinkle with the mozzarella and then arrange the cherry tomatoes, heirloom tomatoes and sliced chiles on top.
- Transfer to the oven to bake for about 15 to 20 minutes. This time will depend on how hot your oven can truly get. Mine is about 450 and it took exactly 15 minutes.
- Top the pizza with a few leaves of basil, and a sprinkling of crushed red pepper, if you like. Slice up and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night for my husband and brother. It was sooo yummy.
love it! ๐
Your OG pizza’s are what got me hooked on your blog a million years ago (hi fancy Hawaiian!) and my husband and I still keep some of these old faves in our regular pizza rotation. Excited to have another to add in (and another way to use these gorgeous tomates!)
omg you are cozy OGGGG. i love that fancy hawaiian pizza. those were the days when i lived in a studio apt and was sooo single! thanks for being here this long. xoxo
Your kitchen is so pretty! Love the pizza, although I prefer a thicker crust.
thank you!! i’m equal opportunist when it comes to pizza dough if i’m being totally honest.
I love tomatoes, but I never normally have them on pizza because, as you mentioned, they tend to let out water and make things soggy. I normally opt for sun-dried tomatoes instead. But salting them before had is a great idea, I would never have thought of it! Definitely going to give this a go next time I make pizza. Definitely pinning this recipe for later!
the salting of the tomatoes does the trick for sure! i had no leeching of water! and the quick saute of the cherry tomatoes helped a lot too! x