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Oven-Dried Heirloom Tomato Pizza


Calling all pizza lovers: This heirloom-tomato-topped pie is sure to become one of your favorites.

  • Yield: Makes one 12-inch pizza

Source: The Martha Stewart Show, Episode 4147


  • 1/4 recipe Pizza Dough
  • Semolina flour, for dusting
  • Extra-virgin olive oil, for drizzling
  • 4 ounces thinly sliced mozzarella cheese
  • Oven-Dried Heirloom Tomatoes
  • 1/4 cup fresh basil leaves
  • Coarse salt and freshly ground pepper


  1. Place a pizza stone (available at most kitchen-supply stores) on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.

  2. Shape dough into a round. Holding top edge of dough round in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a pizza peel (or an inverted baking sheet) lightly dusted with semolina flour. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.

  3. Drizzle olive oil over pizza dough, leaving a 1-inch border. Arrange cheese evenly over olive oil. Top with tomatoes and basil; season with salt and pepper.

  4. Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza). Broil until crust begins to bubble, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel; drizzle with additional olive oil, if desired. Slice and serve.

Reviews Add a comment

  • Hallthat
    30 APR, 2014
    Lots of differences in the aired version and this recipe. On the air: slice tomatoes 1/4"....roast at 300F for 2 hrs....on parchment. Recipe: slice 1/2"....roast at 250 for 3 hours on a rack... Martha baked pizza at 500 for 7 minutes....recipe says to turn on broiler (??)....then turn oven to 500?? Bake 10-15 minutes. VERY CONFUSING. ALSO recipe says to refrigerate dough after rising. Martha says to let rise again 2 hours!! CRAZY
  • mushmouse
    31 AUG, 2012
    I have been making this recipe since it aired. It is delicious! I top it with undressed arugula. To die for!
  • RIPLEY0866
    19 DEC, 2011