The heirloom tomato is a type of vegetable that grows naturally in the soil. It is well known for its ability to grow well even in poor conditions. The cheese pizza is a popular dish made of tomatoes, mozzarella and other cheeses.
A pizza made from my many treats from the ferry building farmer’s market. I made it a few days ago, and my dad is making it again as I type, so I would say the recipe is a winner.
Don’t you love these tomatoes? I always have loved the look of heirloom tomatoes, but these ones being so small, the biggest one being about the size of a fig, I kinda love them more. They were from the market stall of the nice man who sold me the most precious little strawberries, a pie post made with them to come soon.
I don’t think that all the vendors at the farmer’s market realize that if you are nice to the customers, they will buy so much more from you. One stall that just sold apples, albeit their prices were a bit lower than some others and their apples looked amazing, the worker was rude as heck, so I won’t shop from them again. But the lovely man who sold me these tomatoes, I went back to three times, proves something, right?
The cheese in this recipe is a bit ferry building farmers market specific, but just substitute them for anything similar or do a google search to find a similar cheese.
When making the pizza dough, it doesn’t really rise that much. The recipe says to rise till it has doubled in size, but that never happened for me, even after an additional hour of rising. I put the dough in the bowl & covered it with the towel in the oven on ‘warm’ for about half an hour at the end of the rising time.
That seemed to help somewhat, but it still was not nearly doubled in size. So don’t worry, it still tastes fantastic, and it was a really thin crust, which I have always found hard to achieve at home.
Heirloom Tomato & Cheese Pizza
- 1/4 cup (59ml) warm water
- 1 1/2 tsp sugar
- 1/2 tsp dry active yeast
- 3/4 cup (177ml)warm water
- 2 tbsp olive oil
- 1 1/2 tsp apple cider vinegar
- 2 3/4 cups (343g) flour
- 1 tsp sea salt
- 1 tbsp dried basil
- 4 oz serrano chile goat cheese*
- a handful of baby heirloom tomatoes halved
- 5 oz shaved, Capricious cheese from Achadinha Cheese Co.**
Makes 2 pizzas.
If you can’t make it to the SF farmer’s market, here are some substitutions:
*any soft goat cheese, mix in spices you desire
**any hard, dry cheese, preferably mild in flavor
In a small bowl, mix the first amount of water, sugar & yeast. In a separate bowl, mix the second amount of water, oil & vinegar. In a large bowl, stir flour, salt & basil. Add both liquid mixes to the flour mix. Stir until a soft, shaggy dough forms; add 1-2 more tbsp of water if needed. Knead on a lightly floured surface for 10 minutes until supple. Place in a lightly oiled bowl, cover with a damp towel and let double in size 2 hours.
Place a pizza stone in the oven on the lowest rack. Turn the oven to as hot as it can go.
Cut dough in half, then for each half, roll out on a lightly floured surface to ¼ inch thick. Dust your pizza paddle with cornmeal, then place dough on the paddle. Top with goat cheese, tomatoes, then Capricious cheese. Slide onto your pizza stone, and bake for 8-10 minutes until the crust is golden.