I'm not a natural born gardener. In fact, I wouldn't be a gardener at all if I wasn't a homeowner. That's the thing about homes, they come with yards. It took me a few years to figure out that instead of planting flowers like the previous owners, I could plant...food! And a surplus of tomatoes lead me to the exquisite wonders of fresh tomato pizza.
Ingredients for one 14" pizza
- Crust (from our previous discussion)
- 3 large tomatoes, homegrown only.
- 5-6 fresh picked basil leaves
- Fresh rosemary, optional
- 2-3 cloves of garlic
- Canned black olives
- 4-6 oz cheese (I use a mix of mozzarella and muenster)
- Olive oil for spraying
Spread the dough out and loosely form a crust at the edges. Don't force it, just press it out as far as it will go.
Come back in a few minutes and the dough will have relaxed a little further, allowing you to get pretty close to the edge of the stone. Bake the plain crust for 10 minutes while you turn your attention to the star of the show.
As mentioned in the ingredients, you only need 3 tomatoes, but I picked a few extra to snack on.
Get your sharpest knife, resharpen it, and then slice the tomatoes into paper thin slices.
Cut the slices into quarters and then place the quarters into a strainer basket to drain a little. Don't force anything, just shake a little to let the excess juice drain off. Drain and slice the olives, and sliver the garlic and herbs.
After the 10 minute pre-bake is up, lightly spray the crust with olive oil and sprinkle with a little salt and pepper
Arrange the tomato pieces over the crust.