Food & Cooking Recipes Lunch Recipes Two-Tomato Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 13, 2019 Print Rate It Share Share Tweet Pin Email Photo: Roland Bello Prep Time: 25 mins Total Time: 45 mins Yield: 1 9-by-13-inch pie Pulse the yellow and red tomatoes in separate batches in a food processor, just to a coarse puree. Ingredients ⅓ recipe Basic Pizza Dough, or ¾ pound store-bought dough 1 medium yellow tomato, blanched, peeled, seeded, and coarsely pureed (about ¼ cup) 2 medium red tomatoes, blanched, peeled, seeded, and coarsely pureed (about ½ cup) Extra-virgin olive oil Coarse salt Directions Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Spread yellow tomato sauce over 1/3 of length, and red tomato sauce over remaining 2/3 of length. Drizzle with oil and sprinkle with salt. Bake until cooked through and crust is golden on edges and bottom, 20 to 24 minutes. Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve. Rate it Print