Heirloom Tomato and Gorgonzola Pizza
These vegetarian California-style pizzas highlight ripe heirloom tomatoes at the peak of their season, and pungent, salty Gorgonzola actually brings out the tomatoes’ perfume. Serve these as part of a larger pizza party, or for a light lunch with a simple green salad. If you don’t have the time to make your own crust, you can substitute store-bought pizza dough.
This recipe was featured as part of our Pizzas Built for Summer.
- Basic Pizza Dough
- Extra-virgin olive oil
- 2 medium heirloom tomatoes, cored and sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled Gorgonzola cheese
- 2 sprigs Italian parsley, coarsely chopped
1Preheat the oven to 450°F and arrange a rack in the middle.
2Divide the pizza dough into 2 balls and roll them out to 1/4 inch thick. Transfer to 2 baking sheets and brush with extra-virgin olive oil. Arrange the tomato slices evenly over the pizzas and season with salt and pepper. Sprinkle with the crumbled Gorgonzola.
3Bake the first pizza until the underside of the crust is golden brown, about 15 minutes. Remove from the oven and immediately brush the crust with a little more olive oil (this gives it a nice sheen). Scatter with half the parsley and serve while hot. Repeat with the second pizza.
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