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Fresh Heirloom Tomato Pizza with Fresh Basil

Fresh Heirloom Tomato Pizza with Fresh Basil

This Fresh Heirloom Tomato Pizza is a sheet pan cheese pizza topped with thick slices of juicy heirloom tomatoes, fresh basil leaves, and garlic chive blossoms finished with salt and pepper.
Prep Time 45 mins
Cook Time 35 mins
Proofing Time 1 hr 30 mins
Course Main Course
Servings 4


  • 18x13" baking sheet
  • Stand mixer with dough hook


Pizza Dough

  • cups luke warm water
  • 1 tsp dry active yeast
  • 1/2 cup olive oil divided
  • tsp kosher salt
  • 3 - 3 ½ cups all-purpose flour

Marinara Sauce

  • 2 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 1 tsp fennel seeds
  • 1 tsp crushed red pepper flakes
  • 1 tbsp tomato paste
  • 1 (796ml, 27 fl oz) can whole tomatoes
  • 1 tsp demara sugar
  • 2 tbsp fresh basil chiffonade

Fresh Heirloom Tomato Pizza

  • 1 (340g, 12 oz) ball mozzarella shredded
  • sesame seeds for sprinkling
  • 4-5 heirloom tomatoes sliced thick
  • ½ cup fresh basil leaves tightly packed
  • salt and pepper
  • garlic chive blossoms** for sprinkling


For the Dough

  • Pour the warm water into the mixing bowl of a stand mixer fitted with a dough hook attachment. Sprinkle the yeast over the surface of the water and let stand for 10 minutes or until foamy.
  • Add the salt, 2 tablespoons of the olive oil, and two cups of the flour. Turn the mixer on to low and knead until a loose dough forms.
  • Once the dough starts to come together, start adding the remaining flour in 1/4 cup increments. Only add enough flour to form a silky, slightly tacky dough, that readily cleans the sides of the mixing bowl. Place the dough on a well-floured surface and knead for 5-7 minutes or until the dough feels smooth and elastic.
  • Drizzle half of the remaining olive oil onto the baking sheet and use a pastry brush to ensure the oil is evenly dispersed. Place the dough in the center and stretch it to form a roughly rectangular shape. Drizzle the surface of the dough with the last of the olive oil and cover with plastic wrap. Let rise for an hour and a half or until doubled in size.

For the Sauce

  • Pour the olive oil into a large skillet and place over medium heat. Once the oil is shimmering, add the garlic, crushed red pepper flakes, and fennel seeds and saute until fragrant. Stir in the tomato paste and saute for 30 seconds more.
  • Pour in the canned tomatoes and break them up a bit with the back of a wooden spoon. Stir in the sugar and bring the mixture up to a boil before reducing to a simmer. Let cook for 20 minutes or until reduced by half. Taste and season with salt accordingly.
  • Take the sauce off of the heat and stir in the basil. Transfer the sauce to a large food processor and carefully blitz until smooth. Pour the sauce into a bowl and set it aside to cool.

For the Pizza

  • Preheat the oven to 450°F.
  • Stretch the proofed dough to more or less fit the parameters of the baking sheet it rose in. Build the dough up on the side to form a crust.
  • Spread a third of the sauce all over the dough and sprinkle the crust with sesame seeds. Top the marinara with the mozzarella and pop the pizza in the oven. Bake for 15 minutes rotating once halfway through.
  • Once the cheese is golden and bubbly, take the pizza out of the oven and immediately top it with the tomato slices. Add the basil leaves and garlic chives blossoms and finish the dish with salt and fresh ground pepper. Serve immediately.


** If you can't find garlic chive blossoms, sub in your favorite edible flower or leave them off completely.
Keyword Basil, heirloom tomatoes, marinara, mozzarella, pizza, pizza dough