My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza.
- 6 medium firm tomatoes, thinly sliced
- 1 prebaked 12-inch pizza crust
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
- 1/2 cup diced green pepper
- 1/2 cup diced onion
- 1 tablespoon minced fresh basil
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
- Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil.
- Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately. Yield: 8 servings.
Originally published as Tomato Pizza in Taste of Home August/September 1993, p27
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Tomato Pizza
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review