Pizza Pomodoro

Pizza pomodoro strips pizza down to its Italian roots: homemade dough, sliced Roma tomatoes, fresh basil, and Parmesan. No sauce, no mozzarella, just ripe tomatoes layered in overlapping rows on a garlic-scented crust brushed with olive oil.

The dough has garlic kneaded right into it, which is unusual and gives the crust a savory backbone that most pizza doughs lack. Ten to twelve minutes of kneading develops enough gluten for a crust that’s chewy and sturdy enough to hold the tomato slices without going limp.

Cornmeal on the baking sheet prevents sticking and adds a subtle crunch to the bottom. The tomatoes roast in the oven until their edges concentrate and sweeten, then fresh basil and grated Parmesan go on right after baking while everything is still hot.

Kitchen Tips

• Slice the tomatoes thin and uniform. Thick slices release too much moisture during baking and make the center soggy.
• Brush olive oil over the tomatoes before baking. It helps them roast rather than steam and prevents the edges from drying out.
• Add the basil after baking, not before. Fresh basil blackens and turns bitter in the oven.

Variations

• Burrata topping: Tear fresh burrata over the hot pizza right after it comes out. The creamy center melts into the warm tomatoes.
• Balsamic drizzle: Finish with a thin drizzle of aged balsamic vinegar for a sweet-tart contrast.