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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




  • 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

Cook's Note

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


  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

Martha Stewart Living, May 2009



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.