Rustic Heirloom Tomato Pizza

This rustic heirloom tomato pizza is a total treasure.

It’s a deliciously robust vegetarian pizza with crispy crust, creamy boursin cheese, sliced heirloom tomatoes and fresh herbs.

You’re going to dig (into) it.

How to make rustic heirloom tomato pizza

Featured Ingredients

For the pizza crust:

• Flour: The base of this crust is whole grain flour.
  • It’s hearty and wholesome and provides a yummy texture.
• Baking powder: To make it rise and fluff up a bit.
• Salt: For flavor, of course.
• Greek yogurt: It sounds odd, but adding plain Greek yogurt makes for the most amazing fluffy crust.
  • Plus, there is no yeast required!
• Olive oil: To brush on the dough so it gets crispy and golden brown.

For the pizza:

• Boursin cheese: It’s creamy and herby and SO delicious on this pizza.
• Heirloom tomatoes: Grab some super juicy tomatoes at the farmer’s market and let them shine on this pizza.
• Thyme: A few fresh sprigs.

Step-by-Step Instrutions

1. Preheat oven to 425 degrees.
2. In a large bowl, mix together flour, baking powder, salt and Greek yogurt until a dough ball forms.
3. Transfer to a baking sheet or pizza stone and press into a ¼-inch thick round and brush olive oil over the top. Bake 5-7 minutes.
4. Remove from the oven.
5. Drop clumps of boursin cheese on the crust, then top with slices of tomato and sprinkle with salt and freshly ground black pepper.
6. Bake an additional 10-12 minutes, then turn the oven to a low broil.
7. Broil 3-4 minutes or until cheese is browned and bubbly.
8. Let slightly cool, then slice into wedges and top with fresh thyme leaves.

Recipe Substitutions and Alterations

• For the flour: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white or gluten free all-purpose flour.
• For the yogurt: Use whole milk or non-fat yogurt, your choice.
• For the boursin: There really isn’t a perfect replacement for it, but any creamy cheese would work here, like goat.
• For the tomatoes: You could use any fresh tomato for this recipe, they don’t have to be “heirloom”.
  • Just be sure they they are peak season tomatoes.
• For something different: Add artichokes, olives and roasted red peppers.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour.
  • Be sure all packaged ingredients are gluten free.
• To make it dairy free: Try a dairy free cheese.
• To make it vegan: Try with a plant-based cheese.
• To make it nut free: This recipe does not contain nuts.
  • Be sure all ingredients are nut free.
• To make it egg free: This recipe does not contain eggs.

Tomato recipes you’ll love:

• Tomato Jalapeno Salsa
• Blackened Cod Tacos with Pico de Gallo
• Fried Green Tomato BLTs
• Creamy Tomato Soup with Garlic Bread Croutons
• Summer Succotash with Grilled Corn

Rustic Heirloom Tomato Pizza

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Greek yogurt (no rise) pizza crust, boursin cheese, heirloom tomatoes and fresh herbs, baked until golden and bubbly.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 20-25 mins
• Total Time: 35-45 mins
• Yield: 1 pizza / Serves 4 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian, American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pizza Crust:

• 1 ¾ cups whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon coarse salt
• 1 ½ cups plain Greek yogurt
• 1–2 tablespoons olive oil

Pizza:

• 4 ounces boursin cheese (with herbs)
• 3–4 medium heirloom tomatoes, cored and thinly sliced
• Coarse salt and freshly cracked black pepper
• 4–5 sprigs fresh thyme, stems removed

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl, mix together flour, baking powder, salt and Greek yogurt until a dough ball forms. Transfer to a baking sheet or pizza stone and press into a ¼-inch thick round and brush olive oil over the top.  Bake 5-7 minutes.  Remove from the oven.
3. Drop clumps of boursin cheese on the crust, then top with slices of tomato and sprinkle with salt and freshly ground black pepper. Bake an additional 10-12 minutes, then turn the oven to a low broil.  Broil 3-4 minutes or until cheese is browned and bubbly.
4. Let slightly cool, then slice into wedges and top with fresh thyme leaves.

Notes

Cooking Tip: If using a pizza stone, heat the stone in the oven before pressing the dough onto it.  This will create a crispier crust.  Be careful with the hot pizza stone.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 343
• Sugar: 5g
• Sodium: 502mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 13g
• Cholesterol: 34mg