Smokey Tomato (v) Recipe

Preheat and prepare

Preheat your stone hearth pizza oven (or home oven with pizza stone) to highest temperature (stone hearth ~700–900°F; home oven 500–550°F) for at least 45 minutes so the stone is thoroughly heated. Lightly dust a peel or work surface with flour or semolina. Have olive oil ready to brush the crust.

When ready to bake, gently stretch or roll the pizza dough to a 12–14 inch round, leaving a slightly thicker rim. Transfer to a floured peel or parchment for easier transfer.

Prep tomatoes

Halve or quarter the ripe tomatoes depending on size. Toss them lightly with 1 tablespoon olive oil, 3 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Arrange them cut-side up on a heatproof tray or cast-iron pan suitable for your smoker or grill.

Smoke the tomatoes

Set up a smoker box or grill for indirect low heat with soaked wood chips (apple or hickory). Maintain a low smoking temperature of about 200–250°F. Place the tray with the tomatoes in the smoker and smoke for 45–60 minutes until tomatoes are fragrant, slightly wrinkled and infused with a mild smoky flavor. Remove and let cool to room temperature. Reserve juices that collect.

Optional quick char (if stone hearth preferred)

If you want an added char, after smoking you can place the tomato halves cut-side down on a preheated cast iron skillet or the grill grates for 1–2 minutes to get a quick char; watch carefully to avoid burning.

Make the overnight sauce

In a medium saucepan, combine the canned whole tomatoes (crush by hand or with a spoon), smashed garlic cloves, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer very gently, uncovered, for 20–30 minutes to concentrate flavors slightly. Remove from heat, cool to room temperature, then cover and refrigerate overnight (or at least 6–8 hours) to let flavors meld. Remove the garlic before using if desired. Taste and adjust salt before assembly.

Make the garden basil pesto

In a blender or food processor, add 1.5 cups packed basil leaves, 3 tablespoons toasted pine nuts, 3 tablespoons grated parmesan, 1 peeled garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse while streaming in 4 tablespoons extra-virgin olive oil until you reach a bright, slightly loose pesto (scrape down sides as needed). Taste and adjust seasoning. If too thick, add 1 teaspoon more olive oil or a splash of warm water.

Prepare the mozzarella

Tear or slice the fresh mozzarella into roughly 1/4–1/2 inch pieces and drain on paper towels to remove excess moisture. Pat lightly so it doesn't make the pizza soggy.

Assemble the pizza

Spread a thin layer (about 1/3–1/2 cup) of the overnight tomato sauce over the stretched dough, leaving a 3/4–1 inch rim. Arrange the smoked tomato halves (slice into smaller pieces if large) evenly over the sauce. Distribute torn fresh mozzarella over the top, leaving some open spots for the pesto. Dollop or lightly swirl about 2–3 tablespoons of basil pesto across the pizza (you can add more after baking for freshness).

Bake

Slide the pizza onto the preheated stone in the oven/hearth. Bake until the crust is blistered and charred in spots and cheese is melted and bubbling — about 3–5 minutes in a very hot stone hearth oven, or 7–10 minutes in a 500–550°F home oven (time will vary with oven). Rotate pizza once for even baking if necessary.

Finish the crust

Remove pizza from oven. Immediately brush the crust edge lightly with 1 tablespoon olive oil for shine and flavor.

Garnish and serve

Scatter fresh basil leaves over the hot pizza. Sprinkle flaky sea salt (about 1/2 teaspoon) and a pinch (1/4 teaspoon) of cracked black pepper over the top. Let the pizza rest 1–2 minutes, then slice and serve hot.