Pizza Fresca

Pizza Fresca
Chef's notes

Pizza dough is formed and topped with sliced gourmet tomatoes, garden basil, fresh pearl mozzarella balls, olive oil, salt, and black pepper. Pizza is quick baked crisp ready in about 12 minutes. 

Dough can be purchased in one-pound balls formed to fit a 16-inch round pizza pan. For additional convenience, 15 oz. pre-rolled and folded dough packages are also available. I like rolling them slightly thinner to also fit my 16” pizza pan. 

“Sinfully Sweet Campari tomatoes” are shown below. Several other varieties like San Marzano tomatoes sold in 10 oz packs, “SUGAR BOMBS”, and sweet grape tomatoes are all excellent.

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Pizza Fresca

Ingredients

  • Pizza Dough, 15 oz. PRE-ROLLED or 1-pound balls
  • Olive oil
  • Fresh Campari, Mini San Marzano, Grape tomatoes, etc.
  • Fresh Basil shredded
  • Fresh Pearl Mozzarella balls
  • Salt and black ground pepper

Instructions

  1. Heat oven to 525° direct heat. 

  2. Roll dough to fit a 16-inch pizza pan. 

  3. Lightly coat pan with olive oil. Top with dough. Brush dough with additional olive oil. 

  4. Slice tomatoes in half vertically or cut larger tomatoes in thirds.

  5. Distribute tomatoes over dough. Generously sprinkle with shredded basil.

  6. Top with pearl mozzarella balls. Generously drizzle with additional olive oil. Season with salt and pepper.

  7. Place pizza in the center of the oven. Rotate pizza after about 8 minutes. 

  8. Periodically check for doneness. Pizza will be ready when crusts are toasty, cheese melted and tanned on top, ready in about 12 minutes.

  9. Rest pizza for several minutes. Slide pizza on a cutting board, slice into 8 servings.

  10. Heat oven to 525° direct heat. 

  11. Optional: Before baking spread pinches of uncooked bulk Italian pork or turkey sausage evenly over top. Meat will cook through during cooking.
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