Doctor Science Knows

Monday, September 10, 2007

Heirloom Tomato Pizza

Tuesday night dinner during tomato season. Looks lovely, tastes *fabulous*. I like a mixture of Cherokee Purple, Brandywine, and Green Zebras to maximize color as well as flavor, but use whatever you've got. When I've tried this recipe with non-heirloom tomatoes, even organic ones, the tomato flavor is just too bland.



The big orange-striped one is a Brandywine, I think. The purple ones are Cherokee Purple. The green ones are Green Zebra. I think the white ones are a kind of cherry tomato, very sweet.

Blogger is being mean right now and I can't upload a picture of the completed pizza here. See it on Flickr and drool.

Recipe:

pesto-cheese: make in food processor:

2 cups basil leaves
2 garlic cloves
1/4 c almond slivers (or pine nuts if you can afford them)
1/4 c extra virgin olive oil
3.5 oz mild goat cheese
1 tsp salt

Cover 2 pre-baked pizza shells (Boboli, etc.) with pesto-cheese.

Slice 2-3 lbs heirloom tomatoes 1/2 inch thick, cutting into halves or quarters if necessary, and arrange on top of pesto.

Sprinkle with shredded mozarella or monterey jack (1/2-1 c per pizza, to your preference) and a generous amount of grated parmesan.

Bake @450 degrees for 10 minutes. The crowd goes wild.

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