For many Southern cooks, homegrown heirloom tomatoes are at the top of the list of most exciting things about summer, and they take center stage in this tasty recipe.
Tomato and Herb Flatbread
- 3 medium heirloom tomatoes
- 1 cup multicolored cherry tomatoes
- 1¾ teaspoons kosher salt, divided
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 1 tablespoon olive oil, divided
- 6 ounces chopped fresh mozzarella cheese
- ¼ cup grated Parmesan cheese, divided
- 1 clove garlic, minced
- 5 fresh thyme sprigs
- 2 tablespoons torn fresh basil
- Preheat oven to 450°.
- Cut all tomatoes into ¼-inch-thick slices, removing seeds. Arrange tomatoes on a rimmed baking sheet lined with paper towels or a wire rack. Sprinkle with 1½ teaspoons salt. Let stand for 30 minutes. Pat dry.
- Unroll pizza dough on a rimmed baking sheet lined with parchment paper. (If necessary, use a rolling pin to even out thickness, and trim to square off dough, if desired.) Brush with 1½ teaspoons oil.
- Arrange heirloom tomato slices on dough, overlapping slices and leaving a ¼-inch border around dough. Arrange mozzarella and cherry tomato slices on top of heirloom tomatoes. Sprinkle with 2 tablespoons Parmesan, garlic, and thyme sprigs. Drizzle with remaining 1½ teaspoons oil and sprinkle with remaining ¼ teaspoon salt.
- Bake until golden brown and bubbly, about 20 minutes. Remove thyme sprigs and sprinkle with remaining 2 tablespoons Parmesan.
- Let stand for 10 minutes before serving. Sprinkle with basil.