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Rustic black olives and heirloom tomatoes pizza

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.

Course Main Course
Cuisine Italian
Keyword Heirloom Tomatoes Pizza
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 slices
Calories 377 kcal
Author Catalina Castravet

Ingredients

Pizza Dough:

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

Toppings:

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

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.

Recipe Notes

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

Nutrition Facts
Heirloom Tomatoes Pizza
Amount Per Serving
Calories 377 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 44mg15%
Sodium 824mg36%
Potassium 266mg8%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 3g3%
Protein 18g36%
Vitamin A 630IU13%
Vitamin C 2.1mg3%
Calcium 351mg35%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.