The Best Heirloom Tomato Pizza

Heirloom tomatoes are the most flavorful tomatoes ever. And there are so many varieties to choose from. They taste great on pizza because they are slightly tangy and sweet, unlike any other tomato. In this recipe, I mix them with mini sweet peppers, creamy mozzarella cheese, sweet basil, and pepperoni for a bit of spiciness.

This homemade heirloom tomato pizza is completely different from any others you’ve had before. The most impressive thing about this pizza is the different flavors of the heirloom tomatoes. How it tastes depends on which varieties are in the farmers’ market or grocery stores in the area at the time.

For example, the pizza I made last week had brandy wine tomatoes, which have an intense tomato flavor, along with sunray tomatoes, which are tangy and sweet.

Another thing that makes this recipe so awesome is that it is so much better than takeout. Topped with salty and smoky pepperoni slices, mozzarella cheese, juicy tomatoes, and another favorite ingredients: sweet mini peppers.

I like to make the pizza dough in advance so I have a few pies readily available in the freezer. This is the best hack ever. With just some fresh, quality ingredients on hand, you can put together a fancy pizza night in no time.

Why you will love this recipe

• It is a unique way to enjoy homemade pizza: Don’t make the same old sausage and mushroom pizza. Try this heirloom tomato pizza for a change.
• Healthy and delicious meal everyone will love: Even the kids will enjoy eating healthily with this delicious pizza.
• Easy to make with basic ingredients: It’s just a handful of common ingredients from the local grocery store.
• So affordable it is cheaper than delivery: It will cost less than ordering a pizza to make this one from scratch.

What you’ll need to make heirloom tomato pizza

Special items

• Pizza pan – Any size needed for who is coming to dinner.
• Bowls
• Cooking utensils

Ingredients

For the dough:

• Active dry yeast – I use active dry yeast because it has a more neutral flavor than instant yeast and I want my crust to taste less yeasty.
• Honey—Adding honey gives the crust a bit of a sweet taste to get rid of any yeasty taste left in it. I like the sweetness that goes with the sweet flavor of the tomatoes and sweet peppers.
• Olive oil – The olive oil helps feed the yeast and gives the dough a good coating of oil.
• All-purpose flour – It has a medium gluten content with enough protein to make a strong and chewy crust.
• Salt
• Warm water

For the pizza toppings:

• Heirloom tomatoes – come in many different varieties, so I use different ones every time I make this pizza. But that is what makes it so special. My favorites are brandy wine, Sunray, beefsteak, amana orange, and black cherry.
• Pizza sauce – I use my own pizza sauce or homemade marinara sauce, but store-bought pizza sauce will also work.
• Mozzarella cheese – I prefer mozzarella for its mild and sweet creamy taste and shred it myself for the freshest flavor.
• Mini sweet peppers – I love mini sweet peppers and use them in all different colors. They taste sweet like bell peppers only sweeter.
• Pepperoni pieces – I chopped my pepperoni into half rounds for this pizza so they could be spread around.
• Fresh basil – I used fresh sweet basil leaves to add a subtle peppery flavor with hints of mint and anise.

How to make heirloom tomato pizza?

1. Make the crust: First, I mix the yeast, olive oil, and water in a large bowl and let it sit for about 10 minutes, until it gets foamy. Then, the salt and two and a half cups of the flour are stirred in with a spatula until it is mixed but still sticky.
2. Let it rise: Then, on a floured surface, I use my hands to make the dough into a ball, kneading in the remaining half cup of flour for several minutes. I rub the bowl with olive oil and put the dough inside, covering it with a towel. Then it goes into a warm spot to rise for 60 to 90 minutes.
3. Roll it out: After, I punch it down and put it back on the floured surface, rolling it out into a circle and placing it on the pizza pan. Then, I cover it with a towel and let it sit again in a warm spot for 15 minutes while the oven preheats to 450 degrees F.
4. Add the toppings: Before it goes into the oven, I spread the sauce on the pizza, and top it with pepperoni, sliced heirloom tomatoes, mozzarella cheese, and mini sweet peppers.
5. Bake and garnish: The pizza goes into the oven for 15 to 17 minutes or until the crust is golden brown before garnishing it with basil.

Expert tip

How to find the best pizza sauce

I use my own fresh homemade marinara sauce because it is full of rich tomato taste and does not have any additives and preservatives. However, if you are planning to use a store-bought pizza sauce, doing research is the best way. For example, I found that Rao’s Pizza Sauce is one of the best because of its chunky texture, sweetness (without added sugar), and freshness.

My way of testing pizza sauce would be to pick out some of the top brands and bring them home to try. To test them, first, I would taste them alone, with a spoon, checking for fresh, ripe tomato flavor, the number of herbs and spices, and the texture. I like mine to be slightly chunky, but it depends on your preference.

After tasting it alone, I would also try it with plain cheese pizza or something I plan on making it for like this heirloom tomato pizza. Doing a taste test to see which one works best is good. Remember, if needed, it can always be altered with a few herbs and spices.

Recipe variations and add-ins:

• Different meat: Instead of pepperoni, I have used ground chicken, ham, and ground beef.
• Other cheeses: Feel free to add more cheese or use a different cheese like cheddar, feta, Colby jack, pepper jack, parmesan, cotija, or romano.
• Add vegetables: To make it even heartier, add chopped bell peppers, mushrooms, onions, and olives.
• Other add-ons: Don’t forget the pineapples, anchovies, bacon, artichokes, shrimp, and avocado.
• Spicy pizza: Spicy food lovers will enjoy some red pepper flakes and chopped poblano peppers.

Serving suggestions:

Heirloom tomato pizza goes great with a variety of side dishes, desserts, and beverages.

• Serve with a side of my homemade breadsticks. They are light, fluffy, and full of flavor.
• A simple tossed salad of lettuce, tomatoes, and cucumbers would be perfect with this pizza.
• This beermosa recipe is a refreshing drink to pair with my pizza and really goes well with it.
• Instead, try a glass of Pinot Grigio, Chardonnay, Chianti, or Sauvignon Blanc.
• For dessert, try my strawberry mousse, with just a handful of ingredients.

Frequently asked questions

Why is my pizza dough chewy?

It could be that the flour had too much gluten. This can happen if it is handled less during the prepping process. It destroys all the air bubbles that were formed when proofing the dough. It may also be from overcooking it. Another problem could be what is called a gum line. This part of the crust is undercooked and doughy, causing the chewiness. It can be fixed by baking it longer, but be careful not to burn it.

Why is my sauce so watery?

If it is homemade, it could be that one of the ingredients needed to be drained more. For example, using canned tomatoes may need to be drained. Another problem may be that there needed to be more tomato paste. If it was store-bought sauce, it may be that the sauce was the problem. Make a cornstarch slurry to fix the issue. Mix one tablespoon cornstarch with two tablespoons of water until it dissolves, and then stir it into the sauce until it thickens. Then, add it to the pizza.

Why are my sweet peppers bitter?

Sweet peppers can turn bitter if they get dried out or if they are not ripe. Although they are supposed to be much sweeter than their larger counterparts, the green ones can still taste bitter. Stick to the red, orange, and yellow ones. The red ones are the sweetest, orange is after that, and yellow ones are next. But any of them will turn bitter if they go bad. Be sure to taste them before putting them on the pizza.

Can you reheat heirloom tomato pizza?

One way to reheat this pizza is to put it in the oven. Preheat it to 350 degrees F and put it on a sheet pan. Then, bake it for five to nine minutes. The crust should be crispy, and the cheese melted. A toaster oven will heat it in three to four minutes on medium. An air fryer can heat it in two to four minutes. And the microwave will heat it in 50 seconds at 45 percent power. Put a glass of water with it to keep it from drying.

How to store:

• Refrigerate: Refrigerate for up to three days in an airtight container.
• Freezing: Freezing after baking is not recommended. The dough be made in advance and freezed.

Pizza inspired recipes:

Recipe tips:

• If using store-bought sauce, test a bunch of them to find the best one.
• Do not handle the dough too much during prepping because it can destroy the air bubbles and make it chewy.
• Having a raw gum line in the pizza can also make it chewy. It will need to be cooked longer if that happens.
• Using the wrong sauce can make the pizza watery, but it can be fixed with cornstarch slurry.
• Use red, orange, and yellow sweet peppers to prevent bitterness.
• The pizza can be reheated in the oven, toaster, air fryer, or microwave.