Heirloom Tomatoes Pizza With Black Olives is easy to make, vegetarian and delicious. Topped with fresh mozzarella cheese and lots of fresh basil.

I love making easy and healthy pizzas for families to enjoy, like Mini Sweet Pepper Tomato Pizza and Golden Tomato Pepperoni Pizza.

Heirloom Tomatoes Pizza

Heirloom Tomatoes Pizza is one of our go to dinners when ripe tomatoes are in season. Finding heirloom tomatoes that are bursting with flavor at my local market, feels like finding gold. I don’t even care that they cost like a good pair of shoes. I love the sweet and juicy taste so much that I am willing to pay for the enjoyment.

My favorite way to eat heirloom tomatoes is with fresh french bread and feta cheese. This is the sandwich of my childhood. I also love them on Heirloom Tomato Pizza with salty black olives, lots of mozzarella cheese and fresh basil. Our son is obsessed with olives and tomatoes, so this fun take on a margarita pizza is something that he gladly devours!

Heirloom Tomatoes Pizza with Black Olives Recipe Tips

• First, the dough makes 6 small pizzas, if you want you could bake them into 6 individual pizzas or you can make 3 larger pizzas.
• Also, I highly recommend trying this combo that I used: fresh mozzarella cheese, beefy heirloom tomatoes, black olives and lots and lots of fresh basil.
• In addition, all-purpose flour will work fine and this is what I used. But you know what is the secret to Italian restaurant style pizza dough? That perfect chewy crust that we all love is usually made with high protein bread flour or pizza flour. I like using King Arthur bread flour when I have it on hand.
• You can make your dough, throw it in a zipper-lock bag, and refrigerate it for a few days. This way, it can stay in your refrigerator for up to 3 days. When you are ready to bake it, take it out, shape it, and allow it to proof at room temperature before stretching and baking.
• Also, if you are short on time, you can use store bought pizza dough, no shame in that!
• Similarly, it is very important to use high quality tomato pizza sauce and cheese. So try not to save on these two ingredients.
• A hotter oven is also very important to achieve restaurant style pizza. It will help create also a better contrast between crisp on the outside and soft on the inside crust with that lightly charred exterior.

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Why You’ll Love this Homemade Heirloom Tomatoes Pizza Recipe:

• Easy to make, perfect for weeknight dinners and to feed a large family.
• Endless possibilities of toppings for vegetarians and meat lovers.
• Great way to get children to help, they can customize their own pies!
• Minimum dishes to clean!

Tools/Ingredients I used to make the Homemade Heirloom Tomatoes Pizza Recipe:

• Pizza Stone – I like the this one has handles, so it goes from the oven to the table
• Rectangular Pizza Stone – if you are looking for a rectangular pizza stone, this one is a great option. Again, I am a huge fan of the handles.
• Pizza Pan – a cheaper alternative, I have one and I use it all the time, its very light weight and easy to use.
• Baking Steel – I have this one, I know its a bit more expensive, but I guarantee you that it will last you forever and you will be very happy using it. We personally love it!
• Pizza Cutter – I like the slightly bended design, it’s sturdy and it cuts perfect slices.

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5 from 2 reviews

Heirloom Tomatoes Pizza

Heirloom Tomatoes Pizza With Black Olives is easy to make, vegetarian and delicious. Topped with fresh mozzarella cheese and lots of fresh basil.

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Author: Catalina Castravet Serves: 8 slices
Prep time: 15 minutes Cook time: 12 minutes Total time: 27 mins

Ingredients

Pizza Dough:

• 1⅛ 266.16 cups ml  warm water 
• 3 3 teaspoons teaspoons  active dry yeast 
• 1 1 tablespoon tablespoon  honey 
• 1 1 tablespoon tablespoon  olive oil 
• 3 375 cups g  all-purpose flour 
• 1 1 teaspoon teaspoon  salt 

Toppings:

• 2 2 medium medium  heirloom tomatoes  (sliced rondelle)
• 8 8 tablespoons tablespoons  marinara sauce  (or Pizza Sauce)
• 12 12  black olives  (pitted and halved)
• 1 453.59 lb g  fresh mozzarella cheese  (sliced rondelle)
•  Fresh basil leaves 

US Customary Metric

Instructions

Pizza Dough:

1. In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
2. Using your hands, form the dough into a ball place it on a floured surface, add the remaining ½ cup of flour to the dough and knead it for a few minutes.
3. Rub the same bowl with olive oil, then place the dough inside, cover with a towel and place in a warm place to rise for about 1-1½ hours.
4. After the dough has risen, punch it down and place it back on the floured surface.
5. Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
6. If using a pizza stone, preheat it in a very hot 500F oven for at least 45 minutes. I do not own a pizza stone, so I baked the pizza on a pizza pan at 425F.

Assemble:

1. Once you rolled your pizza, if you are using a pizza pan like I did, transfer the pie now to the pan and start assembling it.
2. If using a pizza stone, place the pie on cardboard or pizza peel that was well dusted with semolina flour or corn meal.
3. Pour the pizza sauce in the center, using a spoon spread it around leaving 1 inch at the edges. Top with sliced heirloom tomatoes, followed by mozzarella cheese and black olives.
4. Gently slide the pie on the preheated pizza stone in a hot 500 - 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges.
5. If using a pizza pan like I did, transfer the pan to the oven and bake for 10-12 minutes or until golden brown on the edges.
6. Remove from the oven and garnish with fresh basil. Allow the pizza to rest for a few minutes before serving for the cheese to set.

Nutrition information

Calories: 377 Carbohydrates: 39 Protein: 18 Fat: 17 Saturated Fat: 8 Cholesterol: 44 Sodium: 824 Potassium: 266 Fiber: 4 Sugar: 3 Vitamin A: 630 Vitamin C: 2.1 Calcium: 351 Iron: 3.7

Notes:

The preparation time does not include the rest period for the dough, 2 hours.

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