Heirloom Tomato and Smoked Mozzarella Pizza

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  15 minutes Cook Time:  12 minutes

Heirloom Tomato and Smoked Mozzarella Pizza

Juicy heirloom tomatoes and savory smoked mozzarella make a winning combination on this perfect summer pizza.


½ batch of Whole Wheat Pizza Dough (see Kitchen Tips)

2 tablespoons cornmeal

2 tablespoons extra-virgin olive oil, divided

1 clove garlic, peeled and finely chopped (optional)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes (optional)

4 small heirloom tomatoes, thinly sliced

4 ounces smoked mozzarella, thinly sliced

1/2 cup finely grated Parmesan cheese

10 fresh basil leaves


  1. Preheat the oven or grill to 450° to 500°F. If you are using a pizza stone, place it into the oven or on the grill (see Kitchen Tips).
  2. On a lightly floured, cooled surface, pull and roll the dough to form a ¼-inch thick round. Keep moving it around as you roll to make sure it is not sticking. (If you work with it too long and it starts pulling back, flip a bowl upside down over the dough or cover it with floured kitchen towel, and let it rest for 5  to 8 minutes to allow the glutens to relax again.)
  3. Coat a pizza peel or a single-edged cookie sheet with cornmeal to prevent the dough from sticking. Place the pizza dough on it. Brush the perimeter of the dough with 1 tablespoon oil.  Sprinkle the oiled dough with the garlic, salt, pepper, and crushed red pepper flakes.
  4. Arrange the tomatoes and smoked mozzarella over the dough, then sprinkle with the Parmesan.  Drizzle the pizza(s) with 1 tablespoon oil.
  5. Slide the pizzas onto the preheated pizza stone. Bake until bubbly and golden, 6 to 7 minutes for small pizzas and 10 to 12 minutes for larger pizzas.
  6. Tear the basil leaves and scatter over the pizzas. Serve immediately.

Kitchen Tips

  1. The dough must be at room temperature before shaping. Place on a floured countertop and turn a bowl upside down over dough and let it come to room temperature. It may take over an hour.
  2. Pizza stones and baking bricks: Ceramic and brick pizza or bread stones are flat surfaces, often quite heavy, that are placed in an oven or on a grill. Once they come up to full heat, the pizza may be cooked on it and will mimic the effects of a brick oven, creating a crispy crust. The stones vary in size and are heavy, so shop carefully. Do not leave the stone in your oven, as they can be overheat and crack.

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