The Washington Post

Big Little Summer Tomato Pizza

Big Little Summer Tomato Pizza 4.000

Scott Suchman for the Washington Post/food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jul 27, 2021

Take full advantage of summer’s tomato and herb bounty with this pizza. The ingredient list looks a bit long, but the recipe is simple. You brown the onions and toss multicolored cherry tomatoes and thick slices of large tomatoes with fresh herbs in a bowl. Then, layer the pizza with creme fraiche, the onions and the varied tomatoes. After it bakes, you add the chunks of burrata and a few fresh basil leaves. We offer links to pizza dough recipes, but you can make it easier on yourself and pick up store-bought. Serve with a green salad.

Creme fraiche and burrata give this pizza a tangy richness, but if you don’t not have creme fraiche, you can use Greek yogurt. If you don’t have burrata, try fresh mozzarella or dollops of fresh ricotta.

Active time: 20 mins; Total time: 40 mins

Storage Notes: Storage Notes: Leftover pizza can be refrigerated for up to 3 days. To reheat, place in a preheated 350-degree oven or toaster oven for about 10 minutes.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus an additional 2 teaspoons for serving, if desired
  • 1 small yellow or white onion (4 to 6 ounces), thinly sliced
  • 1/4 teaspoon fine sea salt or table salt, plus more as needed
  • 1/4 teaspoon finely ground black pepper, plus more as needed
  • 1 tablespoon honey
  • 2 tablespoons blend of chopped fresh herbs, such as basil, oregano, rosemary and/or thyme (or 2 teaspoons dry), plus more for serving, if desired
  • 2 cloves garlic, minced or finely grated or 1/2 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • 3/4 pint (about 7 ounces) multicolored cherry tomatoes, halved
  • 1 large tomato (6 ounces), cut into 1/4-inch slices
  • 12 to 14 ounces white or whole wheat pizza dough (see related recipes)
  • 3 tablespoons crème fraîche (See headnote)
  • 1 tablespoon grated Parmesan cheese
  • 1 (8-ounce) ball burrata cheese, broken into pieces (See headnote)

Related Recipes

Directions

Position a rack in the middle of the oven. Place a pizza stone or unrimmed baking sheet on the rack and preheat the oven to 400 degrees.

In a skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion, 1/4 teaspoon salt and pepper and cook, stirring frequently, until the onions are golden brown, about 10 minutes. If the onions begin to burn, reduce the heat and add a little water, 1 tablespoon at a time.

While the onions are cooking, in a large bowl, combine the honey, herbs, garlic, cayenne pepper and a light sprinkling of salt, and stir to combine. Add the cherry tomatoes and the slices of tomato. Gently toss to coat.

Place a piece of parchment paper that's about 12-by-16 inches on the counter. Stretch or roll out the pizza dough into a thin oval or rectangle, about 10-by-14-inches, on top of the parchment.

Spread the creme fraiche over the dough, leaving a 1-inch border around the edge. Scatter the browned onions and grated Parmesan over, then arrange the tomatoes on top in a single layer. Scoop any stray herbs and garlic from the bowl and add to the pizza, leaving behind any accumulated juices. Discard the juices.

Using the parchment, lift the pizza and carefully transfer it to the hot pizza stone or baking sheet. Bake for 15 minutes, or until the crust is browned. Scatter the burrata and additional fresh herbs, if using, over the hot pizza, drizzle with the remaining 2 teaspoons of olive oil, if using. Slice and serve.

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Recipe Source

Adapted from “Miss Maggie’s Kitchen” by Héloïse Brion (Flammarion, 2020).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (1 slice) based on 6: 288


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 8g 40%

Cholesterol: 44mg 15%

Sodium: 333mg 14%

Total Carbohydrates: 22g 7%

Dietary Fiber: 2g 8%

Sugar: 6g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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