Three Cheese Pizza With Heirloom Tomatoes

by Tenina Holder

I am always inspired by the produce I see when shopping…(well mostly) and often come home with amazing product or wierd and wonderful ingredients that I must then put into something that ends up on here. Some gorgeous heirloom tomatoes just yelled ‘pick me, pick me’ when I headed out for the family shopping today. Although they cost more per kilo than the ring on my finger, I did buy them, and they were worth it! Rather than smother them with something overwhelming, I kept them fresh and uncooked and they were simply delicious as a foil to the rich cheese topping for this pizza.

Dinner just as I love it; Simple, tasty, quick and painless…(take the food pic quick, before the hoardes descend!)

This amount will make 4 thin crust pizzas or 2 thick crust.

Need

  • Dough
  • 30 g fresh yeast
  • 20 g Extra Virgin Olive Oil (EVOO) Fini EVOO (Extra Virgin Olive Oil) BUY
  • 300 g water
  • Pinch Pink Salt Flakes Pink salt flakes BUY
  • 150 g rye flour
  • 350 g bakers flour
  • Topping
  • As many mini heirloom tomatoes as needed
  • 1 - 2 cloves of garlic
  • 130 g Aussie parmesan, cubed
  • 130 g jarlsburg, cubed
  • 200 g stracchino, sliced thinly
  • Snipped fresh Italian parsley
  • Extra Virgin Olive Oil (EVOO) Additional EVOO to drizzle BUY
  • Pizza stone or pizza oven and a big appetite

Do

1  

Make dough by placing yeast, EVOO and water into Thermomix bowl and warming 2 min/37ºC/speed 2.

2  

Add salt and flours and blend 10 sec/speed 6.

3  

Knead 2 min/Interval. Tip out onto floured Silpat mat and roll into a tight ball. Wrap and prove about 10 minutes.

4  

Preheat pizza stone in the hottest oven possible on a bread baking setting if available. You should at least try for around 220ºC.

5  

Place garlic, Parmesan and Jarlsburg into Thermomix bowl and mill 10 sec/speed 10.

6  

Divide dough into quarters and roll each pizza out to desired thickeness. (Thin is best on this occasion…but then thin is always best in my book!)

7  

Bake each piece of dough approx 5-6 minutes until puffed and starting to colour around the edges particularly.

8  

Remove from oven and cover with grated cheese mixture. Arrange sliced stracchino over the top and return to the oven for around 3-5 minutes or until cheese is melted and golden.

9  

Slice tomatoes and chop parsley.

More

Arrange over the top of the hot cheese, drizzle with additional EVOO and serve immediately.

(Gotta say this once…YUM!)

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