Heirloom Cherry Tomato Pizza

exclusively Skirt in the Kitchen

It’s end of summer, so why not make an heirloom cherry tomato pizza with the basil left in the garden and the little fruits that are thought of as vegetables. This size of tomato is the ideal size for pizza for it being less likely to accumulate juice while cooking, oozing all over the cheese.  I don’t want soggy spots in my pizza, do you?  I adore this pizza, primarily for the cherry tomatoes–and the cheese!First, fry the bacon.Grate Fontinella cheese.  Keep chilled until ready to use.Cut 1 red onion for a topping.If possible, have an assortment of cherry tomatoes–so nice.  The black cherry ones are super-sweet, the best.  The largest cherry tomato pictured, pale red, is a Pink Girl cherry tomato.  All of these have different flavors, making this pizza a must-have for the end of summer!Slice in halves, but not until they are absolutely ready to put on the pizza; otherwise, they will begin to “break down” as my parents used to say!  They were always careful when preparing their fruits and vegetables for recipes, for canning, even for freezing.  The timing of everything is important, even when cutting fresh foods for recipes.Make an easy pizza crust, beginning with the yeast.  In 2 cups warm water, stir 2 1/2 teaspoons active dry yeast and 1 tablespoon sugar.  Let set, covered, free from drafts and in a warm climate for 10 minutes.  When it has reached its bloom stage, add 2 cups all-purpose flour; stir and let rise for 10 to 15 minutes.Add 2 1/2 teaspoons coarse salt.Add more flour and begin working the dough with your hands.  Add just enough flour to keep from sticking, holding together, yet soft.  Too much will toughen the crust; too little will adhere to the pizza stone.  This will make 4 large pizzas.

With fingertips, work the pizza from a ball on a pizza stone, from middle to figuratively round edges-rustic in appearance is even better-as long as the crust is good and baked just right.  Place in a preheated 450 degree oven for 5 minutes, then remove from the oven and build the pizza layers.Place a medium-thickness of the grated cheese over the partially-baked pizza crust.  Add crumbled bacon and chopped red onion, halved cherry tomatoes, then leaves of Thai basil–Queen of Siam.  Add more grated cheese, then sprinkle the very top with Weber ALL NATURAL CHICAGO STEAK SEASONING.  Place back in the oven for an additional 10 to 15 minutes.Add more Thai basil before serving.queen of pizza