Cheeseless pizza is amazing when the freshest heirloom tomatoes and basil are used.
Cheeseless Pizza Ingredients:
It’s all about the ingredients with this pizza. Specifically the heirloom tomatoes. They’re juicy, bright, colorful and delicious.
These tomatoes, which are increasingly easy to find at supermarkets and farmers markets taste great and look absolutely beautiful in this fresh cheeseless pizza.
This is a vegan pizza as well, which is great for those looking for that option.
Loads of fresh basil piled on top give this cheeseless pizza that summer-fresh taste.
Pizza dough comes straight from Trader Joe’s which cuts down on the time.
Now if you want to make the dough, go for it. I do that often but I wanted to make a recipe that’s accessible and easy enough to make during the week.
Some sesame seeds look great on the crust and give it a perfect textural element. I use them in my Pizza Bianca. Take a look at that recipe if you want to try making a classic NY style white pizza pie.
The greatest thing about this pizza recipe is how simple it is to make.
You could pick up the ingredients, drive home and have a fresh pie made in under an hour.
This is the dough that Trader Joe’s sells. It is a vegan pizza dough. Check the ingredients on the dough you buy though, because I know the recipe for their dough varies by region.
Have a great pizza restaurant near you? Ask them for pizza dough, they will often sell it for real cheap.
When ready to begin making the pizza, take the dough out of the fridge and let it warm up. About two hours is good. If buying from the store and wanting to cook it right away just don’t refrigerate it.
Letting it warm up a bit makes it much easier to work with and roll out.
Heirloom tomatoes and Basil are washed and ready to be used.
Cut the tomatoes into quarter inch slices. The small cherry tomatoes can be halved. I like to use a few different colors and sizes to make the pizza look that much better!
Roll out the dough to about a quarter inch thick. Hold it and let gravity stretch it out. Make sure to put flour on the rolling pin, the cutting board, and your hands to avoid sticking.
Here is the rolled out pizza dough placed on parchment paper and ready for baking. My paper is browned from the previous pie I made.
You can reuse the paper if you are making a bunch of pies. I like to make one at a time and we will gather around and eat one while the next one is baking in the oven.
Place this in the oven to bake for ten minutes by itself.
Take the dough out and place the tomato slices all over the pizza and return to oven for 5 more minutes of baking. After the 5 minutes, remove and turn the broiler on high.
The fresh heirloom tomatoes release some water while baking so I like to blot the water up with a paper towel after it comes out of the oven.
Return to oven for 2-3 minutes of broiling to get the tomatoes and crust perfect. Take care to watch during this process to avoid burning, yet get that awesome color on the crust.
Here is the finished cheeseless pizza.
I top with the basil, salt, crushed pepper flakes and pepper and its ready to be eaten. I like the fresh basil at the end and a drizzle of olive oil. If you prefer the basil cooked, add it during the last 3 minutes.
The total cook time for the pizza will be around 15-20 minutes. Remember no two ovens are the same so use the time as a general reference. The goal is a crisp crust and cooked through dough.
Check out these other Italian dishes:
- Roasted Garlic White Pizza
- Roasted Broccolini And Sausage
- Italian Roasted Peppers
- Broccoli Rabe Sausage Rolls
- Clams In Red Sauce
- Baked Portobello Mushrooms With Bruschetta
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- 1 16oz pizza dough .....From pizza place or Trader Joe's.
- 2 large heirloom tomatoes .....Any fresh tomatoes are fine.
- 8 cherry tomatoes
- ¼ cup fresh basil chopped
- 4 Tbsp olive oil
- ½ tsp kosher salt
- ⅛ tsp black pepper .....optional
- ⅛ tsp crushed red pepper flakes .....optional
- ½ tsp sesame seeds .....optional
- ½ cup flour ...bench flour for dusting
- Make sure dough is at room temp.
- Heat oven to 450 degrees and place rack in middle of oven.
- Slice 2 heirloom tomatoes into ¼" pieces and cut the cherry tomatoes in half.
- Roll out dough to ¼" thickness. Use flour on hands, cutting board, and rolling pin to avoid sticking. I like to roll it then hold and rotate it in my fingers letting gravity stretch it out. Return it back to the cutting board and roll out to the proper thickness and form crust.
- Place dough on parchment paper-lined baking sheet coated with 1 Tbsp of oil. Parchment paper is not required, a regular sheet pan will work just as well, though it might require a little more oil to avoid sticking.
- Drizzle pizza dough with 1 Tbsp of olive oil. Add sesame seeds to crust if desired. Place pan in oven and bake dough for 10 minutes.
- Remove pizza dough from oven and place tomatoes on dough in a thin layer.
- Return pan to oven and bake for 5 minutes more. Remove pan and blot tomatoes with paper towels to absorb some of the water they release. Turn broiler on high.
- Return pizza to oven for one more time and broil the top to get the crust and tomatoes perfect. About 2-3 minutes of broiling. Watch the pizza to avoid burning.
- Remove pizza and add the basil, salt, crushed red pepper, and pepper if desired. Top with 2 Tbsp of olive oil. Let rest 5 minutes then cut into slices. Enjoy!
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