No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Heirloom-Tomato Pizza

Pecorino Pepato is an Italian sheep's milk cheese with peppercorns, available at Di Bruno Bros. Any pecorino can be substituted.

  • Yield: Makes one 12-inch pizza
Heirloom-Tomato Pizza

Source: Martha Stewart Living, May 2009


  • 1 cup heirloom tomatoes (any combination of halved cherry tomatoes and thinly sliced medium tomatoes)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground pepper
  • 3 to 4 ounces Pecorino Pepato cheese, thinly sliced
  • 1 round Chris Bianco's Pizza Dough
  • 1/4 teaspoon dried oregano, preferably Sicilian (
  • 7 thin slices guanciale ( or pancetta
  • 1/4 cup torn fresh basil


  1. Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour.

  2. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and guanciale.

  3. Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.

Cook's Note

Lemons and onions should be as thin as possible. Use either a handheld slicer or a very sharp knife.

Reviews (2)

  • Happy_Birthday_Dr_Seuss 23 Jan, 2013

    Heirloom-Tomato Pizza
    Russell's Wednesday Dinner
    Nutritious and Delicious!

  • allisonburgueno 6 Jul, 2009

    Love this pizza - I do omitt the meat and add onions from my garden - but it is beautiful and tastes so rich and wonderful.

Related Topics