We are currently tearing out our summer garden and replacing it with cool weather veggies. Since I am finally done processing the tomatoes, cucumbers, dill, zucchini, and every other summer vegetable, I have to time to blog about some of our favorite summer recipes that we had during the summer. Heirloom pizza was one of them.
When Grey & I first got married, we made pizza once a week. That was before we started making our own crust. We used to use this brand, which is pretty good—but storebought never seems to beat homemade….I may be biased though 😉 I don’t know what ever happened to that weekly pizza night—it just kind of sizzled out. We bought it back this summer, purposefully, with our summer to do list. When tomato season was in full swing, this was our absolute favorite recipe 1) it used lots of tomatoes—and we were swimming in them 2) it’s incredibly simple! ….and 3) isn’t it pretty?
This pizza can be as fancy or as casual as you would like it. Add some balsamic reduction—fancy. Serve it with paper plates and napkins—casual. Whichever you choose, delicious.
Heirloom Tomato Pizza
(note this recipe makes two pizzas)
Assortment of heirloom tomatoes, sliced thinly
4 cloves of garlic, minced
2 cups mozzarella cheese, grated
1 cup Parmesan cheese, shredded
2 shallots, sliced thinly
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried parsley 1/2
teaspoon dried red pepper flakes
Preheat your oven to 400 degrees F. Lay your tomatoes over the crust in a single layer. Mix and match your favorite varieties! Sprinkle the remaining ingredients evenly over both pizzas ending with the Parmesan. Bake for 20 minutes or until the cheese is melted and tomatoes are hot.