How pretty are these heirloom tomatoes? And how cute are they? I could just stare lovingly at them all day. Well, up until the point that I get hungry and decide to cut them up and put them on a pizza.
Thankfully for my hungry belly, this pizza was incredibly easy to make and came together in no time.
- whole wheat pizza dough
- ¼ cup cornmeal (or enough to cover the pan)
- heirloom tomatoes (regular or mini), sliced
- 1 cup ricotta cheese
- 1 cup of mozzarella cheese, grated
- ½ cup of parmesan cheese, grated
- approx. 20-30 basil leaves
- dried oregano, to taste
- salt and pepper, to taste
- balsamic syrup, optional
Directions: Preheat your oven to 425 degrees. Dust your baking sheet with the cornmeal. Working with floured hands, shape and spread your pizza dough into a large rectangle (or the shape of your pan). Drop spoonfuls of ricotta cheese onto the dough and spread out to the edges. Layer your basil leaves on, followed by the tomato slices. Top with mozzarella cheese, parmesan cheese, oregano, and salt and pepper. Place your pizza on a lower rack in the oven and allow to cook approximately 14 minutes or until the crust edges start to crisp. Allow to cool slightly before serving and top with balsamic syrup if desired.
Instead of using a regular baking sheet for my pizza, I tried out a new crisper pan which basically has holes on the bottom to allow for the heat to circulate better. I don’t know if I saw much of a difference.
As far as the balsamic syrup goes, I would argue that it’s the best thing on the face of the planet. You can try making your own balsamic reduction or if you’re lazy like me, you can look for a balsamic syrup in your local grocery store or purchase it online. I personally use Mandarano. Doesn’t it make the pizza look so much more prettier?
Has anyone else tried a crisper pan before? Thoughts?