Three Cheese Pizza With Heirloom Tomatoes

Make on Drop
1 large or 2 small pizzas Prep Time 10 minutes   Cook Time 10 minutes  
by Tenina Holder

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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Need

Do

1  

Make the dough well in advance and allow it to be well rested before proceeding.

2  

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.

3  

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.

4  

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

5  

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

6  

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.

7  

Slice tomatoes and chop parsley. Scatter them on top, drizzle with a beautiful EVOO and season to taste.

More

Immediately and then make another one!

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