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

Ingredients

  • 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 (zingermans.com)
  • 7 thin slices guanciale (zingermans.com) or pancetta
  • 1/4 cup torn fresh basil

Directions

  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 Notes

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

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