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!
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.