Our local produce market, Verrill Farm, has a baskets and baskets of heirlooms. I think I've purchased about 3 pounds of them every other day. There is nothing like an heirloom tomato.
A really good tomato needs nothing - no salt, no fresh cracked pepper, not balsamic vinegar. A really good tomato has so much flavor - a sweetness and subtle taste of salt all on its own.
When I'm cooking with these gems, I try to keep them fresh to preserve their naturally perfect flavor and texture. After 5 nights in a row of simple sliced heirloom tomatoes as side with our dinner (and the main course for my lunch), I decided to experiment a little. This flatbread pizza is the perfect way to enjoy them - a little dressed up, but not at all overshadowed.
Flat Bread Pizza
1 pizza dough (store-bought or homemade)
3 tablespoons of olive oil
1 clove of garlic, sliced
1/4 teaspoon of red pepper flakes
2 pounds of heirloom tomatoes
8 ounces of fresh mozzarella
fresh chives
fresh basil
Preheat the oven to 450 degrees.
Stretch and pull the dough to be the size of a baking sheet. Drizzle the baking sheet with half of the olive oil, then place the dough on the sheet and drizzle the remaining olive oil on the dough. Scatter the sliced clove of garlic and red pepper over the dough.
Bake the dough for 15 minutes until it bubbles and slightly browns on the edges. Remove from the oven.
Slice the tomatoes and spread them over the cooked dough. Slice the mozzarella and distribute it over the tomatoes. Place in the oven under a hot broiler for 1-2 minutes, just until the mozzarella melts ever so slightly. Remove it from the oven. Garnish with snipped chives and fresh basil.
Here is the dough baking - see how it bubbles in a really hot 450 degrees oven.
Remove the dough from the oven just as it begins to brown. It should be cooked all the way through.
Lovely tomatoes go right on top. I love that they are still a little cool and the crust is hot. Such a great combination - still fresh, but satisfying.
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