Fresh Tomato Pizzas
This recipe guides you through making four individual fresh tomato pizzas using thawed frozen dough. Each pizza is topped with thinly sliced plum tomatoes, shredded mozzarella, and dried oregano, then baked until golden and bubbly. It's a quick and simple way to enjoy a vibrant, homemade pizza.
Equipment
- 2 Baking Sheets Or 1-2 pizza stones for crispier crust.
- 1 Rolling Pin For shaping the dough.
- 1 Sharp Knife For very thinly slicing tomatoes.
- 1 Pastry Brush For applying olive oil to dough.
- 1 Pizza Cutter For easy slicing and serving.
Ingredients
Main
- Extra-virgin olive oil for brushing
- All-purpose flour for dusting
- 1 pound frozen pizza dough thawed
- Salt
- 4 plum tomatoes very thinly sliced
- 1 1/4 cups shredded mozzarella
- 2 teaspoons dried oregano
Instructions
- Preheat your oven to 450-500°F (230-260°C). If using baking sheets or a pizza stone, place them in the oven to preheat as well.
- Lightly dust a clean work surface and a rolling pin with all-purpose flour.
- Divide the thawed pizza dough into four equal portions.
- Roll each dough portion into a thin circular or oval shape, approximately 6-8 inches in diameter.
- Carefully transfer the rolled dough onto the preheated baking sheets or pizza stone.
- Brush the surface of each dough circle lightly with extra-virgin olive oil and sprinkle with a pinch of salt.
- Arrange the very thinly sliced plum tomatoes evenly over the oiled dough, leaving a small border for the crust.
- Generously sprinkle shredded mozzarella cheese over the tomatoes, followed by the dried oregano.
- Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove pizzas from the oven, let cool for 1-2 minutes, then slice and serve immediately.
Notes
Ensure the frozen pizza dough is fully thawed and at room temperature before working with it; this makes it much more pliable. Preheat your oven and baking surface (sheets or stone) thoroughly to a high temperature (450-500°F) for a crisp crust. Slice the plum tomatoes as thinly as possible to prevent excessive moisture release, which can lead to a soggy pizza. For an elevated flavor profile, consider adding a pinch of red pepper flakes with the oregano or some fresh basil leaves immediately after baking.