Homemade pizza has never been more delicious! Layered with heirloom tomatoes, fresh basil, roasted garlic, and melty mozzarella.
Preheat oven to 400 degrees Fahrenheit with pizza stone inside (if using). Peel off the loose, outer layers of the head of garlic, keeping cloves attached and head in tact. Trim a 1/4 inch off the top to expose cloves. Drizzle oil on the cloves and wrap in foil. Roast 40 minutes, or until center clove is soft and caramelized. Remove garlic from oven and push from the bottom to release the cloves. Chop and set aside. Increase oven heat to 450 degrees Fahrenheit.
While the garlic is roasting, combine heirloom tomatoes, cherry tomatoes, grapeseed oil, balsamic vinegar, oregano, salt and pepper. Set aside to marinate.
Stretch pizza dough until about 1/4-inch thick with slightly higher edges. Lay on hot pizza stone (or greased baking sheet) and bake 5 minutes, or until crust starts to bubble and brown on the edges.
Remove crust from oven and spread heirloom tomatoes, cherry tomatoes, roasted garlic, fresh mozzarella, and basil around the center of the crust. Brush edges with oil if desired (brushing will give the crust more golden-brown color). Return pizza to oven and bake 20 minutes, or until cheese is melted and crust is golden brown. Watch pizza closely and adjust baking times as needed to prevent burning.
Remove pizza from the oven and garnish with crushed red pepper and additional dry oregano (if desired). Slice into four (or more) pieces and serve.
I used fresh pizza dough from the deli section of my grocery store for this recipe. Cooking times may vary depending on the type of dough you use. Follow the instructions on the package.
This recipe originally appeared on GratefulGrazer.com.