This pizza is all about summertime’s crown jewel: juicy heirloom tomatoes. Our summer farmers’ market boasts tomatoes of all sizes and colors: bright yellow, chartreuse striped, salmon, and scarlet. To showcase the vibrant colors, toppings on this “white” pizza are added directly to the dough without tomato sauce. Topped with creamy goat cheese, fresh thyme, and red onion slivers, it’s little bit of heaven in pizza form.
- 1 pizza dough (here)
- ¼ cup sliced red onion (1 small)
- 2 teaspoons chopped fresh thyme
- 3 small multicolored heirloom tomatoes (about ½–¾ pound)
- Extra-virgin olive oil
- ¾ cup shredded mozzarella cheese
- 2 ounces soft goat cheese
- Kosher salt
- Make the pizza dough (here).
- Place a pizza stone in the oven and preheat to 500°F.
- Peel and thinly slice the red onion into crescent shapes, slicing from the top end to the root end. Roughly chop the thyme leaves. Place the tomatoes on their sides and use a sharp, serrated knife to cut into rounds about ⅛-inch thick.
- Avoid using thick slices, which will cause the pizza dough to become soggy. When the oven is heated, stretch the dough into a circle. Place the dough on a pizza peel sprinkled with a bit of cornmeal (for more detail, see here).
- Brush the entire dough with a light coating of olive oil. Sprinkle the dough with the mozzarella cheese, then place the tomatoes on top. Top with red onions, thyme, and small dollops of goat cheese. Sprinkle the entire pizza with kosher salt (especially the tomatoes, which need a good salting).
- Bake until the mozzarella cheese is melted and the crust is golden brown, watching carefully toward the end of the cooking time. Depending on the oven, this can take anywhere from 7 to 12 minutes. Remove from the oven and cool for a few minutes, then cut into pieces and serve warm.
- For vegan, consider a high-quality vegan cheese; ask your grocer for recommendations.