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No. 0375 Italian Free recipe

Sliced Tomato and Basil Cheese Pizza

A blistered, puffy-edged crust carries a bubbling layer of mozzarella and provolone, topped with thin rounds of ripe tomato and scattered basil. The tomatoes soften and sweeten in the heat while the cheese browns in spots, making this a bright, summery pie for a relaxed weekend dinner.

4.4 from 2,229 cooks

Round pizza with melted golden cheese, fresh tomato slices and basil leaves on wood
Photo: pedro furtado on Pexels
Prep
20 min
Cook
12 min
Total
32 min
Serves
4
Level
Easy
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Method 7 steps

  1. Place a pizza stone or steel on the middle rack and preheat the oven to 500 F for at least 45 minutes.

  2. Lay the tomato slices on paper towels, sprinkle lightly with salt and let them drain for 10 minutes so they do not flood the pizza.

  3. Stretch the dough into a 12-inch round on a semolina-dusted peel, leaving a thicker 1-inch rim.

  4. Spread the tomato sauce thinly, then scatter the mozzarella and provolone evenly to the edge of the rim.

  5. Arrange the tomato slices in a loose ring pattern and brush the rim with olive oil.

  6. Slide the pizza onto the hot stone and bake 10 to 12 minutes, until the cheese is bubbling with brown spots and the crust underside is crisp.

  7. Scatter the basil over the hot pizza, sprinkle with flaky salt, rest 2 minutes and slice.

Tap a step to mark it done.

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