Heirloom Tomato Pizza Sandwich Thingy
In my opinion, there can never be enough Pizza Sandwich Thingies in your life.
Pair that fact with tomato season, and you have this Heirloom Tomato Pizza Sandwich Thingy - a recipe you all went crazy over when I offered a sneak peek.
Now let’s get after it.
Whee!
here’s what you’ll need
heirloom tomatoes, thinly sliced
red onion, thinly sliced
arugula
pesto
burrata
flour
semolina
reduced balsamic glaze
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Preheat your pizza oven for about 20 minutes.
Flour pizza dough and poke, knead and stretch until it’s at your desired size.
Lightly sprinkle pizza peel with semolina and place dough on top.
Generously drizzle the outside edges of your pizza dough with extra virgin olive oil before folding into a half moon. Tear a small hole in the top / middle / back of the half moon to vent.
Slide dough into your pizza oven using your pizza peel.
Rotate your dough 90 degrees every 20 to 30 seconds using the pizza peel.
If you’re struggling to turn the pizza with the flip of your wrist, don’t hesitate to use tongs to help you out. This oven is HOT, so you definitely don’t want to use your hands.
Your dough will be done when it’s puffed up and has a nice leopard color on the crust.
Remove from oven using your pizza peel.
Allow dough to cool slightly before slathering the inside with pesto.
Add a handful of thinly sliced red onions and arugula.
Top with a rainbow of gorgeous, thinly sliced, heirloom tomatoes.
Sprinkle generously with salt and pepper.
Top with a hunk of burrata.
Drizzle with extra virgin olive oil and reduced balsamic.
And enjoy!