Upside Down Fresh Tomato Recipe

Preheat and prepare pan

Preheat oven to 500°F (260°C) with a rack in the upper third of the oven. Place a baking stone or sheet on the rack if you use one. Lightly grease a 12x8-inch rectangular or square baking pan with 1 tablespoon olive oil and dust with coarse cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll the 1 lb dough to a 12x8-inch rectangle, about 1/4" thick. Transfer dough to the prepared pan and gently press to fit, tucking edges slightly up the sides. Brush the dough surface lightly with the remaining 1 tablespoon olive oil.

Assemble cheese base

Evenly arrange the sliced fresh mozzarella across the dough so the cheese fully covers the surface in an even layer. Sprinkle the 2 tablespoons grated Parmesan or Pecorino over the mozzarella. Scatter the torn basil leaves across the cheese layer. Season with the 1 teaspoon fine sea salt and 1 teaspoon cracked black pepper so the layer is well seasoned — this becomes the bottom 'upside-down' layer.

Press the cheese gently into the dough so it adheres and will melt into a cohesive bottom layer while baking.

Prepare sauce

In a small bowl combine 1 cup tomato sauce, 1 tablespoon extra virgin olive oil, 1 clove minced garlic, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 teaspoon sea salt. Taste and adjust seasoning — sauce should be slightly more concentrated than usual because it will sit on top of the cheese.

Assemble top

Spoon the sauce across the mozzarella-covered dough in an even layer, leaving a small margin at the edges. Arrange the thin tomato slices over the sauce in a single layer, slightly overlapping. Drizzle the tomato layer with a light finishing of olive oil (about 1/2 teaspoon) to encourage roasting. Do not overload; the sauce and tomato should be distributed evenly so the pizza bakes consistently.

If desired, sprinkle a few extra pinches of dried oregano or red pepper flakes across the top for flavor.

Bake

Slide the pan onto the preheated stone or baking sheet in the oven. Bake at 500°F (260°C) for 12–16 minutes, or until the tomato edges begin to roast, sauce bubbles, and the cheese beneath has melted and the dough edge is golden brown. Rotate the pan once at halfway time for even browning.

Rest and finish

Remove the pizza from the oven and allow it to rest in the pan 3–5 minutes. This helps the molten cheese set and prevents the toppings from sliding when sliced. Using a spatula, loosen the pizza from the pan and transfer to a cutting board. Scatter the 6 fresh basil ribbons on top for freshness and garnish. Let rest another 1–2 minutes before slicing.

Slice into 8 square pieces and serve warm. Leftovers can be reheated on a skillet or in a 400°F (200°C) oven for a few minutes to re-crisp the crust.