Heirloom Tomato Pizza
Heirloom Tomato Pizza

This is one of my favourite Friday night pizzas. I will make this either bianche or as in this recipe rosse. To highlight the saltyness of the prosciutto and the creaminess of the fresh unripened mozzarella I use a very light smearing of tomato sauce.


Essential Ingredients - Heirloom Tomato Pizza


Oven Roasted Heirloom Tomatoes
2 Large Heirloom Tomatoes
Olive Oil
Sea Salt
Freshly Ground White Pepper

Pizza Dough
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Tomato Sauce
2 Tbsp Olive Oil
3 Tbsp Butter
600g Bottle of Tomato Puree
¼ Tsp Chili Flakes (Optional)
1-2 Cloves Garlic, Finely chopped or grated.
4  Finely Diced Basil Leaves (Optional)
Sea Salt to taste

Pizza Topping
Olive Oil
Tomato Sauce
4-6 Slices of Proscuitto
8-10 Oven Roasted Tomatoes
220g Fresh Mozzarella
6-8 Fresh Basil leaves. Torn.
Ground Pepper to taste


Pizza Dough
Make dough ahead. Prepare pizza dough for baking. Let rise in lightly oiled pan 30 minutes prior to cooking pizza.

Tomato Sauce
In a heavy sauce pan sauté garlic, until fragrant, in butter and oil for 2-3 minutes.

Add chilli flakes and stir.

Next add the tomato purée, basil and sea salt. Simmer, uncovered, stirring occasionally, until thickened and reduced for 30-40 minutes. Taste and adjust seasoning. Set aside. This sauce can be frozen or used as a base for a favourite pasta dish.

Oven Roasted Tomatoes
While Tomato sauce is simmering prepare oven roasted tomatoes.

Preheat convection oven to 300 F. Thinly slice heirloom tomatoes. Place on a parchment lined cookie pan. Brush with olive oil season with sea salt and white pepper.

Bake until tomatoes have a medium brown edge. Gently remove from pan and set aside to cool. 20-30 min

Pizza Assembly
On prepared pizza dough, thinly brush a light layer of olive oil.

Next spread a few tablespoons of  tomato sauce. I like mine with a very light coating.

Then tear prosciutto into pieces and arrange on pizza. Layering torn basil leaves with meat.

Cut the fresh mozzarella into 1/4 inch slices and place on top of meat.

Lightly arrange oven roasted tomatoes on cheese and top with freshly ground pepper.

In a convection oven, bake pizza at 400 for 15-20 minutes. Rotate pizza pan so crust is golden and cheese is bubbly.

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