Fresh Tomato Pizzas

Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.

  • Yield: Makes Four 6-Inch Pizzas
Fresh Tomato Pizzas

Source: Martha Stewart Kids, Late Summer


  • Extra-virgin olive oil, for brushing
  • All-purpose flour, for dusting
  • 1 pound frozen pizza dough, thawed
  • Salt
  • 4 plum tomatoes, very thinly sliced
  • 1 1/4 cups shredded mozzarella
  • 2 teaspoons dried oregano


  1. Preheat oven to 400 degrees. Brush two baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.

  2. Transfer disks to oiled baking sheets. Brush with oil, and sprinkle with salt. Top each disk with a thin layer of tomato slices.

  3. Sprinkle 1/4 cup cheese over each disk. Top each with a few more tomato slices, and sprinkle with another tablespoon cheese. Sprinkle each pizza with 1/2 teaspoon oregano.

  4. Bake until crusts are golden, about 20 minutes. Drizzle pizzas with extra-virgin olive oil before serving, if desired.


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