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Fresh Tomato and Garlic Pizza

Scott Phillips

Yield: Makes two 10- to 11-inch pizzas

Servings: 4

Flavored with a little oregano, this is a pizza lover’s dream pie, especially when made with perfectly ripe, local summer tomatoes. Goat cheese adds to the fresh feel of the pizza.


  • Flour for the peel
  • 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
  • 4 to 6 Tbs. extra-virgin olive oil
  • 6 Tbs. minced garlic
  • 1-1/2 cups coarsely grated mozzarella
  • 2 medium ripe tomatoes, sliced between 1/8 and 1/4 inch thick
  • Flaky sea salt
  • 3 oz. fresh goat cheese, crumbled
  • 1 cup coarsely grated Parmigiano-Reggiano
  • 2 pinches dried oregano

Nutritional Information

  • Calories (kcal) : 780
  • Fat Calories (kcal): 390
  • Fat (g): 44
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 60
  • Sodium (mg): 2000
  • Carbohydrates (g): 62
  • Fiber (g): 3
  • Protein (g): 32


  • Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a half-hour.
  • Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel. Brush the dough with oil and sprinkle with half of the garlic. Top with half of the mozzarella and enough tomato slices to cover most of the surface in a single layer. Season very lightly with salt. Top the tomatoes with half of the goat cheese and Parmigiano. Drizzle with another 1 Tbs. of the oil and sprinkle with a pinch of oregano.
  • Slide the dough onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board. Repeat to make the second pizza.


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