Today, we’re revisiting a beloved recipe from the Poppytalk archives: Tomato and Basil Pizza by Jeannette Ordas of Everybody Likes Sandwiches. This delightful dish celebrates fresh, seasonal flavours with a minimalistic approach that’s both satisfying and versatile.
Why We Love It
° Highlighting fresh ingredients: Juicy in-season tomatoes and fragrant basil steal the show
° Quick and Easy: Perfect for busy weeknights or leisurely weekends
°Customizable: A classic base for all your favourite toppings
Tomato and Basil Pizza
your favorite pizza dough (homemade or fresh from a bakery/market)
2 T cornmeal
3 T olive oil
4-6 ripe tomatoes, roughly chopped
1/2 bunch of basil, torn to bits
4 green onions, sliced
flaky kosher salt & freshly ground pepper
1 cup mozzarella, cut into small chunks
Preheat oven to 425F. After your pizza dough has risen, use 1 tablespoon of olive oil to grease up a walled cookie sheet. I use my hands for this. Sprinkle sheet with cornmeal and then push out or roll out your pizza dough until it spreads to all 4 corners. Spread the remaining olive oil over top.
Evenly scatter the tomatoes, basil and green onions over the top of the dough. Sprinkle with salt and a few good hefty grinds of black pepper. Add mozzarella over top and place in oven and heat for about 15-20 minutes or until the cheese gets bubbly and the crust becomes golden. Slice and eat hot.
