Legacy Tomato Pizza is accepting the best summer produce with smaller than normal sweet peppers, new mozzarella and pepperoni.
For this Heirloom Tomato Pizza I made the batter ahead of time and I froze it. All I needed to do following day, is take it from the cooler, move it, top it with mouth watering fixings, and prepare it. At that point, appreciate a wonderful pizza made in a short time. You can’t beat that! For example, take-out as a rule takes longer and doesn’t taste that great and new!
I generally needed to make a Heirloom Tomato and Basil Pizza, on the grounds that these are my two “go to” summer fixings. I generally have them available. Also, they pair well with cheddar, hard bread, pungent pepperoni and the cutest smaller than usual sweet peppers. Additionally, I love treasure tomatoes, and I have a slight fixation on little sweet peppers. They are so acceptable and at the pinnacle of their pleasantness. They are ideal cooked on top of this treasure tomato pizza as their rich, delicate and sweet taste makes for the best combo with the pungent pepperoni. Ultimately, I add some basil to the pizza, for an ideal supper serve.
This Heirloom Tomato Pizza has been by a wide margin quite possibly the most tasty pizzas I have had in some time. I enthusiastically suggest that you utilize new mozzarella, this pizza is fundamentally a heated caprese salad. Additionally, on the off chance that you need to be all extravagant jeans, shower some balsamic decrease over it prior to serving.
- 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
- 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