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Heirloom Tomato Pizza

Heirloom Tomato Pizza

Heirloom Tomato Pizza is embracing the best summer produce with mini sweet peppers, fresh mozzarella and pepperoni.
Course Main Course
Cuisine American
Keyword Heirloom Tomato Pizza
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 290kcal
Author Catalina Castravet


Pizza Dough:

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt

Pizza Toppings:

  • 1 lb heirloom tomatoes
  • 14 ounces fresh mozzarella cheese thinly sliced
  • 9 mini sweet peppers
  • 1 cup pepperoni pieces
  • 1/2 cup fresh basil


  • In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
  • Using your hands, form the dough into a ball place it on a floured surface, add the remaining 1/2 cup of flour to the dough and knead it for a few minutes.
  • 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 1-1 1/2 hours.
  • After the dough has risen, punch it down and place it back on the floured surface.
  • Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
  • Transfer the dough to the pizza pan, cover with a towel and let it sit in the warm for 15 minutes.
  • Preheat oven to 450 degrees.
  • Spread the sauce over the pizza base. Top with the pepperoni, followed by sliced heirloom tomatoes, mozzarella cheese and mini sweet peppers.
  • Bake for 15-17 minutes, or until the crust is golden brown.
  • Remove from oven and garnish with basil.


Calories: 290kcal | Carbohydrates: 33g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 489mg | Potassium: 318mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1570IU | Vitamin C: 38.6mg | Calcium: 256mg | Iron: 3.1mg