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Heirloom Tomato Summer Pizza

Contributed by Flo Meissner


  • 1 ½ tbsp extra virgin olive oil
  • 1 lb Something Natural Pizza Dough
  • 1 tbsp corn meal
  • ¼ C or more  pizza sauce
  • 6 thin slices prosciutto, torn into pieces
  • 2 medium Heirloom Tomatoes (Cherokee Purple, Brandywine or Striped Germam)


  1. Heat oven to 400
  2. Roll dough out on a floured surface to 10-12” in diameter
  3. Sprinkle corn meal over center of baking sheet or pizza pan.  Transfer dough to baking sheet.
  4. Brush 1 ½ tsp of the oil on the dough.  Spread pizza sauce evenly over dough to ½” from edge.  Top with cheese and prosciutto
  5. Slice tomatoes thinly, arrange in single layer over cheese.  Put more cheese on top.
  6. Bake 20-22 minutes or until crust is golden brown and cheese is melted.
  7. Meanwhile, place arugula in a small bowl, drizzle 1 tsp olive oil over arugula and toss to coat.  Sprinkle arugula mixture over pizza just before baking.

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