Sundays make me crave Mom and Meme food. It felt like summer today and I was so lucky enough to find these big, beautiful tomatoes at Cardona's Italian market. They looked, felt, and smelled as if they came from a garden that morning (even though it is well before tomato season). Fresh tomato pizza is one of the easiest dinners to prepare and it always makes me feel loved. Good, fresh ingredients are important to this recipe, do not skimp on the olive oil, cheese, or basil quality.
Fresh Tomato Pizza with Basil
Serves 2-4
25 minutes, prep and cook time
1 lb. dough
2 Tbsp. extra virgin olive oil
5 garlic cloves, pressed
2 large, firm tomatoes thinly sliced (I used beefsteak)
1 tsp. kosher salt
2 tsp.+ Pecorino Romano, grated
2 tsp.+ fresh basil, torn or chopped
fresh cracked black pepper
Preheat oven to 425 degrees
Spread pizza dough onto your favorite greased baking sheet (I used shortening to grease)
Spread garlic and 1 Tbsp. oil all over the dough
Place tomatoes in a single layer over dough
Sprinkle with salt and pepper
Drizzle remaining oil all over tomatoes
Bake for 20 minutes until golden brown on bottom and crisp
Remove from oven and immediately top with cheese (at least 2 tsp., maybe more!)
Sprinkle basil all over (at least 2 tsp., but as much as you like!)
Let the pizza rest 5 minutes, tomatoes will be very hot, and serve. It is also delicious at room temperature.
