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Heirloom Tomato and Basil Pizza

Heirloom Tomato and Basil Pizza

Image credit to: Chris McIntosh for Boston Organics


  • 16 oz package organic pizza dough, brought to room temperature
  • 2 Tbsp olive oil
  • 1 tsp flaked sea salt
  • 1 1/2 cups Organic Valley Shredded Mozzarella
  • 10 to 12 fresh basil leaves plus more for serving
  • 1 large or 2 medium heirloom tomatoes, thinly sliced
  • 1 clove garlic, minced 


1. Heat oven to 400°F. Then, spray a baking sheet (with sides) with cooking spray or brush with oil.  Gently stretch the dough into a large, flat circle. Place dough onto baking sheet. Then brush to coat top of crust with about 1 tablespoon of olive oil. Sprinkle the sea salt around the edge of the pizza. Bake for 8 minutes.

2. Scatter the cheese, garlic, tomato slices and basil leaves over the partially baked crust, leaving the salted crust uncovered. Then lightly sprinkle the tomatoes with about 1/4 teaspoon of salt drizzle the remaining olive oil over the pizza.

3. Bake 6 to 10 minutes more until cheese has melted and edges are light brown. Slice and serve.

Tested and Approved by Boston Organics (Chris McIntosh)

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