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Heirloom Tomato Pizza

15 ouncesNew York-Style Pizza Dough, at room temperature
flour for dusting
1/4 cupNew York-Style Pizza Sauce
2 ouncesfresh mozzarella, sliced thin
3 to 4heirloom tomatoes, sliced thin
1 tablespoonolive oil
4fresh basil leaves
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Heirloom Tomato Pizza - Equipment List

Mixing Bowls
Measuring Cups and Spoons

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Heirloom Tomato Pizza - Instructions

Preheat Outdoor Pizza Grill to 500 F on outdoor grill. Have a pizza peel ready.

Remove dough from plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work
surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on
the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the
other side, and then flip the dough back over. (You always want the smooth side up.)

Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at
the 9 o'clock position, about one inch in from the edge (this will keep the edge of the dough slightly
thicker). Place your right hand at the 3 o'clock position, putting your thumb on top of the dough and
your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and
repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker

Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the
dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough is not

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Heirloom Tomato Pizza - Instructions Continued

To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the
slices of mozzarella evenly over the top. Distribute the tomato slices evenly over the cheese. Drizzle
the olive oil over the tomatoes.

Give the peel another gentle shake back and forth just to make sure the dough is not sticking. Slide the
dough from the peel onto the hot baking stone using a jerking motion with your arm. Work quickly to
slide the pizza into the grill and close the top so the temperature doesn't drop too much. Bake the
pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from
the grill and transfer to a cutting board. Scatter the basil leaves over the pizza. Slice the pizza into
wedges and serve immediately.

Serves 2

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