Summer Tomato Thin Crust Pizza

Name: Summer Tomato Thin Crust Pizza
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 cups all purpose flour; 1 1/4 tsp instant yeast; 1/4 tsp fine sea salt; 2/3 cup room temperature water; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 4 roma tomatoes, sliced thin; small handful basil, torn into small pieces; salt; pepper

by Kelly's Culinary Adventures

1 Half sheet

35 min

Our garden has exploded with tomatoes this year. It has been exceptionally hot and we have 3 tomato plants. I’m starting to get worried honestly. I don’t even know how we’re going to get to eating them all. There is just so much.

I’ve recently started playing around with making thin crust pizza. I’ve never been a huge fan of the doughy pizza crusts and that’s what has led to this. Thin crust pizzas can easily be achieved in a home oven without the need for any special equipment. I bake mine in a half sheet pan or two quarter sheet pans. Dividing the dough into 2 smaller sheet pans ensures that the crust is crisp and there is absolutely no chance for the middle to be soggy.

This summer tomato thin crust pizza was born from all this experimenting. Sweet vine ripened tomatoes sliced thin and laid on top of shredded mozzarella and parmesan with a scattering for basil. It is irresistible. In fact, I’ve been making extra just to ensure I have pieces in the fridge whenever I’m in the mood for a little snack.

Summer Tomato Thin Crust Pizza

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Recipe details

Yield 1 Half sheet
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

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Ingredients

Dough

2 cups all purpose flour
1 1/4 tsp instant yeast
1/4 tsp fine sea salt
2/3 cup room temperature water

Toppings

2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
4 roma tomatoes, sliced thin
small handful basil, torn into small pieces
salt
pepper

Instructions

In a medium sized bowl, add in the dough ingredients and mix well with a rubber spatula. Knead together in the bowl until it becomes a cohesive dough ball. It will be rough and not a smooth ball.
Cover with plastic wrap. Leave to proof in the microwave with a cup of just boiled water for 1.5-2 hours until doubled in size.
When the dough has finished proofing, preheat the oven to 500F. Oil a half sheet pan or two quarter sheet pans. Divide the dough in half if using two quarter sheet pans.
Gently nudge and stretch the dough over the bottom of the sheet pan. If the dough breaks, just pinch it back together. The dough will be thin and just cover the pan.
Scatter the shredded mozzarella all over the dough. Sprinkle the parmesan cheese all over. Every distribute the basil on top of the cheese. Lay the tomato slices on top of the cheese. Sprinkle with salt and pepper.
Bake for 25 minutes. It should be golden brown and the edges of the pizza will be pulled away from the pan.
Slice and enjoy! The sweetness from the tomatoes will shine through.

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Summer Tomato Thin Crust Pizza

Summer Tomato Thin Crust Pizza

Recipe details

Ingredients

Dough

Toppings

Instructions

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Summer Tomato Thin Crust Pizza

Summer Tomato Thin Crust Pizza

Recipe details

Ingredients

Dough

Toppings

Instructions

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