Heirloom Tomato Recipe

Preheat oven

Position a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a countertop pizza oven follow manufacturer instructions for high heat.

On a lightly floured surface, stretch or roll the pizza dough to a 12–14 inch round. Keep a slight rim for the crust. Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, focusing on the outer rim to promote browning.

Make the trapanese pesto: add the chopped heirloom tomatoes, blanched almonds, basil leaves, parsley (if using), garlic clove, 3 tablespoons pecorino, 3 tablespoons extra-virgin olive oil, salt, black pepper, and red pepper flakes into a small food processor or blender.

Pulse until the mixture is coarsely puréed but still has texture — a loose, slightly chunky spread. Taste and adjust seasoning (add more salt or pecorino if needed). If the pesto is too watery, pulse a few more times to incorporate air; if too thick, add up to 1 tablespoon more olive oil.

Reserve about 2 tablespoons of the pesto to finish the pizza after baking; use the remainder (about 3–4 tablespoons) as the base sauce on the dough.

Spread the trapanese pesto evenly over the oiled dough, leaving the outer crust bare (about 1/2" rim). Use roughly 3–4 tablespoons for a thin layer; do not overload.

Distribute the fresh mozzarella pieces evenly over the pesto, leaving some small gaps so moisture can escape and the cheese can brown slightly.

Slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is blistered and golden and the cheese is melted and slightly browned. Baking time will vary by oven and stone temperature; begin checking at 7–8 minutes.

Remove the pizza from the oven and let it rest on a rack for 1–2 minutes.

Top: arrange the thinly sliced heirloom tomatoes over the hot pizza in a single layer or slight overlap. Season the tomato slices lightly with 1/2 teaspoon sea salt and a few grinds of black pepper.

Scatter the fresh arugula evenly over the tomatoes, then drizzle the reserved 2 tablespoons of trapanese pesto sparingly over the arugula and tomatoes (or dot with small spoonfuls).

Finish with the remaining 2 tablespoons pecorino shaved or grated over the top. If desired, add a very light drizzle (about 1 teaspoon) of good-quality balsamic vinegar and a final tiny drizzle of olive oil.

Slice and serve immediately while crust is warm and arugula is crisp.