Heirloom Tomato and Smoked Mozzarella Pizza
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 12 minutes
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
- 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).
- 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.)
- 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.
- Arrange the tomatoes and smoked mozzarella over the dough, then sprinkle with the Parmesan. Drizzle the pizza(s) with 1 tablespoon oil.
- 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.
- Tear the basil leaves and scatter over the pizzas. Serve immediately.
- 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.
- 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.