The section in May Martha Stewart Living with pizzas was enticing, so I made Heirloom Tomato Pizza. I must confess though that I deviated drastically from this recipe. First, I didn’t make my own dough. I was going to, but ran out of time so I just used store bought dough. Next, there are no heirloom tomatoes to be had in April in Buffalo, so I used tomatoes off the vine from my grocery store. I did not order the Pecorino Pepato cheese you are supposed to for this and instead used parmesan. I also did not order the guanciale and instead used prosciutto. In my mind, those are reasonable substitutions. In Martha’s mind,they are probably unacceptable.
I put this together and baked it. It was quite good. I like white pizza like this. I used wheat dough which makes me happy. My tomatoes were ok – I’ll have to make this again in August when I am overrun with local tomatoes. I liked the sliced parmesan on this and the prosciutto got crispy and it was really good. So, whether or not this counts as a Martha dish, we liked it!
Martha and Me 
There is just nothing like tomatoes that are fresh out of the garden, especially when they are still warm from the sun. Every year I have an overabundance of my heirlooms so I will have to try this recipe, your results look just too delicious not to try.
I am SO ready for real tomatoes. I am so tired of horrible hard tomatoes. Last summer we were in Hawaii in August and I remember being really upset to get a horrible white tomato at a restaurant there. It was Hawaii for God’s sake. No excuse.