Think of this as a large bruschetta with the freshest of summer tomatoes as a topping. It should be a showcase for the beauty of the season, with yellow, orange, green, and red tomatoes all vying for attention. Only best-quality ingredients need apply.
Ingredients
- Basic Pizza Dough
- 10 assorted heirloom tomatoes, cored and sliced 1⁄4 inch thick
- Sea salt
- Freshly ground black pepper
- 2 teaspoons fresh oregano leaves
- 1⁄4 cup extra-virgin olive oil
- 3 ounces Parmigiano-Reggiano, shaved with a vegetable peeler
- 2 tablespoons pine nuts
How to Make It
- Preheat the oven and two pizza pans or pizza stones to 450°F.
- While the pans are preheating, stretch the pizza dough.
- Carefully transfer the dough to the heated pans. Arrange the tomato slices over the dough, season well with sea salt and freshly ground black pepper, and sprinkle with 1 teaspoon of the fresh oregano. Drizzle with the olive oil.
- Carefully transfer the hot pans back to the oven and bake until the tomatoes are roasted and slightly shrunken, about 20 minutes. Sprinkle the pizzas with the shaved Parmigiano-Reggiano and cook for 5 minutes more.
- Sprinkle the pizzas with the remaining 1 teaspoon fresh oregano and the pine nuts. Slice and serve.
