Roasted Heirloom Tomato Pizza with 3 Cheeses

Thyme Roasted Heirloom Tomato Pizza with Ricotta, Parmesan and Mozzarella

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 1:25:00
Total Time: 1:30:00
Serving Size: Makes 1, 16" Pizza Ingredients
  • 1 Pound Mini Heirloom Tomatoes
  • 6 Sprigs Thyme
  • 1 Cup Ricotta Cheese
  • 2 T Parmesan Cheese (grated)
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 3/4 Cup Tomato Sauce (my recipe below)
  • 2 Cups Mozzarella (shredded)
  • 1 Pound Pizza Dough
  • Parsley (to garnish)
  • Chives (minced, to garnish)
Directions
  • To make the Roasted Heirloom Mini Tomatoes: Preheat your oven to 325 degrees. Cut your tomatoes in half lengthwise with a serrated knife. Place the tomatoes flesh side up on a baking sheet lined with a silpat. Drizzle liberally with Olive Oil. Sprinkle with Salt, a little bit of Sugar and top with a few sprigs of thyme. Bake in the oven for an hour. Remove from oven.
  • For the Pizza: Preheat your oven to 425 degrees. In a small bowl combine your ricotta, parmesan, oregano and basil - mix together. Stretch out your pizza dough to fit a 16" pizza stone (or just do on a baking sheet sprayed with non-stick spray). Ladle out your tomato sauce evenly around the pizza dough, leaving a 1/2" border around the edges.
  • Spoon out small dollops of your ricotta mixture around the dough. Top with an even layer of mozzarella and then place your heirloom tomatoes on top. Bake for 20 minutes. Then switch your oven to HI Broil and bake another 3-5 minutes or until the cheese starts to lightly brown. Serve immediately.