Three Cheese Pizza With Heirloom TomatoesMake on Fresco
I am always inspired by the produce I see when shopping…(well mostly) and often come home with amazing product or weird 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!)
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- 1 Batch EVOO Fridge Dough ready to roll Recipe
- 200 Grams mini heirloom tomatoes halved
- 1 - 2 cloves garlic
- 100 Grams parmesan cheese cubed
- 100 Grams Jarlsberg or Swiss cheese, cubed
- 200 Grams stracchino, sliced thinly
- 1 Handful fresh Italian parsley
- Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes to taste BUY
- 1 Pinch black pepper freshly cracked to taste
Make the dough well in advance and allow it to be well rested before proceeding.
Divide the dough into 2 pieces for thick crust or 4 pieces for thin crust. Roll each piece out on floured baking paper, cover, allow to double in size.
Preheat pizza stone in the hottest oven possible on a bread baking setting if available. You should at least try a minimum of 220ºC. Hotter is better.
Place garlic, Parmesan and Jarlsberg into Thermomix bowl and mill 10 sec/speed 10.
Bake each piece of dough approx 5-6 minutes until puffed and starting to colour around the edges particularly.
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.
Slice tomatoes and chop parsley. Scatter them on top, drizzle with a beautiful EVOO and season to taste.
Immediately and then make another one!