One of the joys of modern living is fresh, vine-ripened tomatoes most of the time. This pizza showcases them well.
The secret to a great tomato pizza is not to overcook the tomatoes. Make a thin crust, then load the pizza with tomatoes, spices, and cheese, and bake it just long enough to melt the cheese. Instead of a tomato base of marinara sauce, we used the French onion dip and liked it very much.
This was a favorite among our employees. We hope you enjoy it, too.
1 thin pizza crust, unbaked
5 tablespoons French onion dip
1/2 teaspoon crushed oregano
5 medium-sized red and yellow tomatoes
2 tablespoons fresh basil leaves snipped into pieces
1/4 teaspoon salt or to taste
1/8 teaspoon coarse ground pepper
2 teaspoons virgin olive oil
1/2 cup freshly grated parmesan cheese
Preheat the oven to 450 degrees.
- After letting your pizza crust rise for 10 minutes, spread the onion dip on the crust. Sprinkle the oregano evenly over the onion dip.
- Cut the tomatoes into quarter-inch thick slices. Lay them on paper towels as you cut them to soak up part of the juice.
- Layer the tomatoes on the crust. Sprinkle with salt and pepper.
- Sprinkle the freshly cut basil over the tomatoes and drizzle with olive oil. Spread the parmesan cheese over the tomato slices.
- Bake for 15 minutes or until the cheese is melted and bubbly and the crust is golden brown. Serve hot.