August 8, 2014

Heirloom Tomato Pizza

Heirloom Tomato Pizza | Hard Parade
PIZZA! In an ideal world, I'd eat it all day everyday but I don't so once a week will do (for now). This is the perfect summer dinner (or breakfast or lunch) because it showcases summer's best produce: tomatoes. One of my sister's doesn't like tomatoes and I just don't understand it. They're juicy, sweet, tart, savory, delicious, and come in a variety of shapes and sizes and flavors. If you're like she is, stop reading now because this pizza is covered in heirloom tomatoes and they're the star of the delicious pizza show. Oh and you know what else? This pizza is only SIX ingredients so you can make it in a SHNAP. 
Ps. though pizza is a Friday kinda meal for me, this works for Meatless Monday, too!

Heirloom Tomato Pizza
Recipe modified from Cooking Light
Serves: 4, PointsPlus: 10
  • 1 16-oz. ready-made pizza crust (or refrigerated fresh pizza dough or in a can)
  • 1 cup fresh basil leaves
  • 6 garlic cloves
  • 3 tbsp olive oil, divided
  • 1 fresh mozzarella ball (like BelGiosio), thinly sliced
  • 12-oz. tomatoes, cut into 1/4 inch slices
    • I used a medley of smaller ones plus 1 Kumato tomato
  • Kosher salt and freshly cracked black pepper (these don't count to the six ingredient total!)
  • Place a baking sheet (or a pizza stone if you have it, I don't) in the oven and preheat to 500f
  • Combine basil, garlic, and 2 tablespoons olive oil in a mini food processor, pulse a few times to form a paste, then add remaining 1 tablespoon olive oil and pulse until smooth
  • Carefully remove baking sheet from the oven and place the pizza crust on it. Spread 2 1/2 tablespoons of the basil mixture over the crust and top evenly with the sliced mozz and tomatoes
  • Season with salt and pepper and bake at 500f for 8-10 minutes until crust is browned and crispy. Top with remaining 1 1/2 tablespoons basil mixture and cut into slices!
Heirloom Tomato Pizza | Hard Parade
Heirloom Tomato Pizza | Hard Parade
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