New This Month

Heirloom-Tomato Pizza


Pecorino Pepato is an Italian sheep's milk cheese with peppercorns. Any pecorino can be substituted.

  • Yield: Makes one 12-inch 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 Notes

Onions should be as thin as possible. Use either a handheld slicer or a very sharp knife.

Reviews Add a comment

  • 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.