Use your favorite heirloom tomatoes for this fresh summer pizza. The recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
Makes two 10-inch (25-cm) pizzas.
Recipe courtesy of Williams-Sonoma Kitchen
- 1 batch thin-crust pizza dough
- 2/3 cup (5 fl. oz./160 ml) tomato sauce
- 6 oz. (185 g) mozzarella cheese, shredded
- 12 oz. (375 g) heirloom tomatoes, diced
- Kosher salt, to taste
- 4 oz. (125 g) arugula
- Juice of 1/2 lemon
- Olive oil for drizzling
- Freshly ground pepper, to taste
- 1 1/2 oz. (45 g) Parmigiano-Reggiano cheese, shaved with a vegetable peeler
- 1 Preheat a Breville pizza maker on the preheat setting for 30 minutes.
- 2 On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the tomato sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with half of the mozzarella and top with half of the tomatoes. Season lightly with salt.
- 3 Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
- 4 Meanwhile, in a bowl, toss the arugula with the lemon juice and olive oil, and season with salt and pepper.
- 5 Using the pizza peel, transfer the pizza to a cutting board and top with half of the arugula. Arrange half of the Parmigiano-Reggiano shavings on top. Preheat the pizza maker again, assemble the remaining pizza and bake. Cut the pizzas into slices and serve immediately.