Heirloom tomatoes are at their peak right now, and I’ve been enjoying them at nearly every meal. Whether simply seasoned with salt and pepper, tossed into a salad, folded into pasta, or my favorite—an open-faced sandwich with a touch of mayo—these tomatoes shine. They also make a spectacular topping for a very simple pizza.
Making pizza doesn’t have to be intimidating. With a handful of straightforward ingredients, you can assemble a grill-ready pie in minutes. A covered grill reaches higher temperatures than most home ovens, which helps you achieve a crisp, blistered crust quickly. Using the grill also keeps the kitchen cooler in hot weather compared to cranking up the oven.
This grilled pizza is built on a pizza stone set directly on the grill grates. That method gives the dough more even heat and offers a bit more forgiveness than placing the crust directly on the grates. The result is a beautifully crisp bottom and a soft, tender interior.
One of the main tips when making a simple tomato pizza is to keep the toppings light. A thin layer of mozzarella, a few slices of ripe heirloom tomato, a drizzle of good olive oil and a scattering of fresh herbs are all you need. Too much sauce, cheese, or other toppings can weigh the crust down and make it soggy, so less really is more here.
Heirloom tomatoes have become very popular and are widely available during the summer months. Look for them at farmers’ markets or in supermarkets when in season. Their variety of colors and textures adds visual appeal as well as excellent flavor—perfect on a minimalist pizza where the tomato is the star.
More Tomato and Pizza Recipes to Try
If you enjoy this grilled heirloom tomato pizza, try these related ideas: a grilled spring onion and eggplant pizza, a hearty pulled pork pizza, a bright heirloom tomato salad, or a simple heirloom tomato toast. Each of these highlights fresh produce and straightforward techniques that let great ingredients shine.
Grilled Heirloom Tomato Pizza
Ingredients
- pizza dough about 8 oz per pizza
- semolina flour for dusting
- mozzarella cheese grated or sliced
- heirloom tomatoes sliced
- olive oil
- fresh herbs such as basil, parsley, or chives
- salt & pepper to taste
Instructions
- Preheat a covered grill to high heat with a pizza stone in place on the grates. Let the stone heat for about 20 minutes so it becomes evenly hot.
- Bring the dough to room temperature for at least 30 minutes. On a well-floured surface or a semolina-dusted pizza peel, gently stretch the dough into a round, leaving a slightly thicker edge for the crust.
- Carefully slide the stretched dough onto the hot pizza stone. Add a light layer of mozzarella, then arrange the heirloom tomato slices across the top. Brush the exposed crust with olive oil to help it brown.
- Cover the grill and cook the pizza for 8 to 10 minutes, or until the crust is crisp and the cheese is melted and slightly bubbling. Grill times vary with heat and stone temperature, so check after 6–7 minutes if your grill runs hot.
- Remove the pizza carefully from the grill. Finish with a drizzle of olive oil, scatter fresh herbs, season with salt and pepper to taste, slice, and serve while warm.
Notes
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