This Heirloom-Tomato Pizza recipe is a gourmet and fresh recipe, which is made with Pecorino Pepato cheese and guanciale. It’s a restaurant-quality dish, ready in about 30 minutes, plus resting and preheating time.
Heirloom-Tomato Pizza Ingredients
A simple yet elegant combination for a truly special pizza.
- 1 round of high-quality pizza dough (like Chris Bianco’s Pizza Dough)
- 1 cup heirloom tomatoes (a mix of halved cherry tomatoes and thinly sliced medium tomatoes)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Fine sea salt and freshly ground pepper
- 3 to 4 ounces Pecorino Pepato cheese, thinly sliced
- ¼ teaspoon dried oregano, preferably Sicilian
- 7 thin slices guanciale or pancetta
- ¼ cup torn fresh basil
How To Make Heirloom-Tomato Pizza
A step-by-step guide to a perfect, crispy, gourmet pizza.
- Prep the Oven and Marinate Tomatoes: Place a pizza stone on the bottom rack of your oven and preheat to at least 500°F (260°C) for a full hour. This is crucial for a crispy crust. In a bowl, gently combine the prepared heirloom tomatoes with 1 tablespoon of olive oil, a pinch of sea salt, and a few grinds of pepper. Let them stand and marinate for about an hour to bring out their flavor.
- Assemble the Pizza: Lightly flour your work surface and stretch your pizza dough into a round. Lay the dough on a pizza peel. Arrange the thin slices of Pecorino Pepato cheese evenly over the dough, leaving a 1-inch border for the crust.
- Add the Toppings: Top the cheese with the marinated tomatoes, sprinkle with dried oregano, and lay the slices of guanciale or pancetta over the top.
- Broil and Bake: Switch your oven to the broiler setting. Carefully slide the pizza from the peel onto the hot stone. Broil for 3 to 4 minutes, watching closely until bubbles begin to form in the crust. Then, reduce the oven temperature back to 500°F and continue to bake for another 6 to 8 minutes, until the crust is crisp and golden brown.
- Garnish and Serve: Use the pizza peel to remove the pizza from the oven. Drizzle with a little more extra-virgin olive oil and sprinkle with the torn fresh basil. Slice and serve immediately.
Recipe Tips
For a perfect, pizzeria-style heirloom tomato pizza.
- How to get a crispy pizza crust at home? The key is high, sustained heat. Preheating your pizza stone for a full hour at the highest temperature your oven can manage is non-negotiable. The initial blast of heat from the stone is what creates that coveted crispy, bubbly crust.
- Why marinate the tomatoes first? Letting the tomatoes sit with olive oil and salt draws out some of their excess moisture and concentrates their flavor. This prevents the pizza from becoming watery and results in a much more flavorful topping.
- What is Pecorino Pepato? It’s a firm, salty Italian cheese made from sheep’s milk, with whole black peppercorns studded throughout. It adds a wonderful sharp, peppery bite. If you can’t find it, a good quality Pecorino Romano or even Parmesan cheese can be substituted.
- What is guanciale? Guanciale is a rich, flavorful Italian cured meat made from pork jowl or cheeks. It crisps up beautifully when cooked, rendering a delicious, savory fat. High-quality pancetta is the best substitute.
What To Serve With Heirloom-Tomato Pizza
Simple sides to complement this fresh and savory pizza.
This gourmet pizza stands on its own, but it’s also wonderful when paired with:
- A simple arugula salad with a lemon vinaigrette
- A glass of crisp Italian white wine like Pinot Grigio or a light red like Chianti
- A side of marinated olives and artichoke hearts
How To Store Heirloom-Tomato Pizza
Keeping your pizza delicious for leftovers.
- Refrigerate: Store any leftover pizza slices in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the pizza in a hot skillet on the stovetop or in an oven or air fryer at 400°F for a few minutes. This will help re-crisp the crust. Avoid the microwave, which will make the crust soft and chewy.
Heirloom-Tomato Pizza Nutrition Facts
An estimated guide per slice (assuming 8 slices).
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 15 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For the best results and a crispy crust, a pizza stone is highly recommended. If you don’t have one, you can preheat a heavy-duty, inverted baking sheet in the oven and launch your pizza onto that. The key is to have the surface be extremely hot before the pizza touches it.
Yes. If your oven doesn’t have a broiler or you’re not comfortable using it, you can simply bake the pizza at 500°F for the entire duration, about 10 to 15 minutes, until the crust is golden and the toppings are bubbly.
Heirloom tomatoes are open-pollinated varieties that have been passed down for generations. They are prized for their unique and superior flavor, vibrant colors, and interesting shapes, which makes them a beautiful and delicious choice for a simple pizza topping where their taste can really shine.
Try More Recipes:
- Baked Mac and Cheese with Broiled Tomatoes Recipe
- Blistered Eggplant With Tomatoes, Olives, and Feta Recipe
- Martha’s Grits With Broiled Tomatoes Recipe
Heirloom-Tomato Pizza Recipe
Description
An artisanal, restaurant-quality pizza featuring fresh heirloom tomatoes, salty Pecorino Pepato cheese, and rich guanciale on a perfectly crisp, golden-brown crust.
Ingredients
Instructions
- Preheat a pizza stone in the oven at 500°F for 1 hour.
- Toss tomatoes with olive oil, salt, and pepper; let stand for 1 hour.
- Stretch pizza dough. Top with sliced cheese, marinated tomatoes, oregano, and guanciale.
- Switch oven to broil. Launch pizza onto the hot stone and broil for 3-4 minutes until crust bubbles.
- Reduce oven temp to 500°F and bake for another 6-8 minutes until the crust is golden and crisp.
- Remove from oven, drizzle with olive oil, and sprinkle with fresh basil.
- Slice and serve immediately.
Notes
- A very hot, preheated pizza stone is essential for a crispy crust.
- Marinating the tomatoes first enhances their flavor and prevents a soggy pizza.
- Pecorino Romano can be used as a substitute for Pecorino Pepato.
- Watch the pizza carefully under the broiler as it can burn quickly.