Fresh Tomato and Basil Pizza
This summery pizza pairs a crisp homemade crust with ripe tomatoes, fresh basil, garlic, olive oil, and balsamic vinegar. The uncooked tomato topping is added after baking to preserve its bright, garden-fresh flavor. Fresh mozzarella is optional.
Serves: 4 | Prep Time: 25 minutes | Rise Time: 1 hour | Cook Time: 15 minutes | Total Time: 1 hour 40 minutes
Why You’ll Love This Recipe
The uncooked topping showcases ripe summer tomatoes.
Draining the tomatoes helps preserve the crisp crust.
The homemade dough contains no added salt.
It is flavorful with or without mozzarella.
Ingredients
For the Pizza Dough
¾ cup warm water, approximately 105–110°F
1 teaspoon active dry yeast
½ teaspoon granulated sugar
2 cups all-purpose or bread flour, plus more as needed
1 tablespoon olive oil, plus more for the bowl
For the Topping
1 pound ripe Roma or plum tomatoes, seeded and diced
2 tablespoons olive oil, divided
2 garlic cloves, minced and divided
1 tablespoon balsamic vinegar
½ teaspoon freshly ground black pepper
⅓ cup thinly sliced fresh basil, divided
3 ounces fresh mozzarella, drained, patted dry, and torn into small pieces, optional
Instructions
1. Prepare the Dough
Combine the warm water, yeast, and sugar in a large bowl. Let stand for 5–10 minutes, until lightly foamy.
Add the flour and 1 tablespoon olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes, until smooth and elastic. Add more flour, 1 tablespoon at a time, only if the dough is excessively sticky.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for approximately 1 hour, or until nearly doubled.
2. Prepare the Tomato Topping
While the dough rises, place the diced tomatoes in a fine-mesh strainer and drain for at least 15 minutes.
Transfer them to a bowl and gently combine with 1 tablespoon olive oil, half the garlic, the balsamic vinegar, black pepper, and three-quarters of the basil. Set aside.
3. Prepare the Oven
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 475°F for at least 30 minutes.
If using an ordinary rimmed baking sheet, lightly oil it and do not preheat it.
4. Shape and Season the Crust
Punch down the dough and stretch or roll it into a 12-inch round.
Transfer it to parchment paper, a lightly floured pizza peel, or the prepared rimmed baking sheet.
Combine the remaining tablespoon olive oil with the remaining garlic. Brush it over the dough, leaving a ½-inch border. Prick the center several times with a fork.
5. Bake
Bake for 10–14 minutes, until the crust is crisp and golden around the edges.
If using mozzarella, add it during the final 2–3 minutes of baking, just until softened.
6. Top and Serve
Let the baked crust cool for 2–3 minutes.
Using a slotted spoon, distribute the tomato mixture over the warm crust, leaving any accumulated liquid behind. Finish with the remaining basil.
Slice and serve immediately.
Cook’s Notes
Choose fully ripe Roma or plum tomatoes, which contain less liquid than many slicing tomatoes. Seed and drain them thoroughly to help maintain a crisp crust.
For the lowest-sodium version, omit the mozzarella. If using it, compare labels and select the lowest-sodium option available.
A pizza stone produces the crispest crust, but an inverted heavy baking sheet works well.
Store-bought pizza dough may be substituted, but prepared dough can contain substantial sodium, so check the label carefully.
Make Ahead
The dough may be prepared up to 1 day ahead and refrigerated in a lightly oiled, covered bowl. Let it stand at room temperature for approximately 45 minutes before shaping.
The tomatoes may be diced and drained several hours ahead. Add the basil, garlic, oil, and vinegar shortly before assembling the pizza.
Storage
This pizza is best served immediately. Refrigerate leftovers in an airtight container for up to 2 days and reheat in a 375°F oven until warmed through.
Complete the Meal
Serve with Tuscan Bean Salad and Apple Almond Crisp