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Oven-Dried Heirloom Tomato Pizza
Recipe Summary
Yield: Makes one 12-inch pizza
Ingredients
Ingredient Checklist
1/4 recipe Martha’s Pizza Dough for a Crowd
Semolina flour, for dusting
Extra-virgin olive oil, for drizzling
4 ounces thinly sliced mozzarella cheese
Oven-Dried Heirloom Tomatoes
1/4 cup fresh basil leaves
Coarse salt and freshly ground pepper
Gallery
Oven-Dried Heirloom Tomato Pizza
Recipe Summary
Yield: Makes one 12-inch pizza
Gallery
Oven-Dried Heirloom Tomato Pizza
Oven-Dried Heirloom Tomato Pizza
Oven-Dried Heirloom Tomato Pizza
Recipe Summary
Yield: Makes one 12-inch pizza
Recipe Summary
Yield: Makes one 12-inch pizza
Yield: Makes one 12-inch pizza
Makes one 12-inch pizza
Ingredients
Ingredients
- 1/4 recipe Martha’s Pizza Dough for a Crowd
- Semolina flour, for dusting
- Extra-virgin olive oil, for drizzling
- 4 ounces thinly sliced mozzarella cheese
- Oven-Dried Heirloom Tomatoes
- 1/4 cup fresh basil leaves
- Coarse salt and freshly ground pepper
Directions
Place a pizza stone (available at most kitchen-supply stores) on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
Shape dough into a round. Holding top edge of dough round in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a pizza peel (or an inverted baking sheet) lightly dusted with semolina flour. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
Drizzle olive oil over pizza dough, leaving a 1-inch border. Arrange cheese evenly over olive oil. Top with tomatoes and basil; season with salt and pepper.
Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza). Broil until crust begins to bubble, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel; drizzle with additional olive oil, if desired. Slice and serve.
Reviews (3)
Add Rating & Review
36 Ratings
5 star values:
9
4 star values:
7
3 star values:
14
2 star values:
6
1 star values:
0
Reviews (3)
Add Rating & Review
36 Ratings
5 star values:
9
4 star values:
7
3 star values:
14
2 star values:
6
1 star values:
0
Add Rating & Review
36 Ratings
5 star values:
9
4 star values:
7
3 star values:
14
2 star values:
6
1 star values:
0
36 Ratings
5 star values:
9
4 star values:
7
3 star values:
14
2 star values:
6
1 star values:
0
36 Ratings
5 star values:
9
4 star values:
7
3 star values:
14
2 star values:
6
1 star values:
0
- 5 star values:
- 9
- 4 star values:
- 7
- 3 star values:
- 14
- 2 star values:
- 6
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/30/2014
Lots of differences in the aired version and this recipe. On the air: slice tomatoes 1/4"....roast at 300F for 2 hrs....on parchment. Recipe: slice 1/2"....roast at 250 for 3 hours on a rack...
Martha baked pizza at 500 for 7 minutes....recipe says to turn on broiler (??)....then turn oven to 500?? Bake 10-15 minutes. VERY CONFUSING.
ALSO recipe says to refrigerate dough after rising. Martha says to let rise again 2 hours!! CRAZY
Martha Stewart Member
Rating: 5 stars
08/31/2012
I have been making this recipe since it aired. It is delicious! I top it with undressed arugula. To die for!
Martha Stewart Member
Rating: Unrated
12/19/2011
AWESOME
Martha Stewart Member
Rating: Unrated
04/30/2014
Lots of differences in the aired version and this recipe. On the air: slice tomatoes 1/4"....roast at 300F for 2 hrs....on parchment. Recipe: slice 1/2"....roast at 250 for 3 hours on a rack...
Martha baked pizza at 500 for 7 minutes....recipe says to turn on broiler (??)....then turn oven to 500?? Bake 10-15 minutes. VERY CONFUSING.
ALSO recipe says to refrigerate dough after rising. Martha says to let rise again 2 hours!! CRAZY
Rating: Unrated
Rating: 5 stars
08/31/2012
I have been making this recipe since it aired. It is delicious! I top it with undressed arugula. To die for!
Rating: 5 stars
Rating: Unrated
12/19/2011
AWESOME
All Reviews for Oven-Dried Heirloom Tomato Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oven-Dried Heirloom Tomato Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
