Sungold Tomato Pizza | Recipe & How To Video | Pizza Time! Harvest Edition
Summer is all about taking in those bright fleeting moments. Saving up those sun laden food memories so you can cash them in when life and food is feeling a bit dull. When those times hit my brain knows right where to go, peak summer homegrown tomatoes.
It even zeroes in on the specific variety, the Sungold. The name alone brings good vibes. Easy to grow and delicious it’s always had my back. Sweet, versatile, and approachable it’s my forever summer crush.
When I go directly plant to pizza, I make sure to go simply. Sungold tomatoes, just picked. A generous hand of basil plucked off the plant as I top the pizza, fresh mozzarella, a drizzle of olive oil, sea salt and maybe a little cracked pepper.
The scent of this pizza fresh out of the oven I call “Full Summer Easy Living.” A perfume of basil and sunshine. The perfect summer moment.
This pizza embodies everything I’m about. Simplicity, but care taken at every step of the process. A deep connection to place and time. Deliciousness. It’s all love now.
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Sungold Tomato Pizza | Recipe & Ooni How To Video
Ingredients
- 1 cup Sungold Tomatoes Halved if large. Tiny ones, keep whole.
- 100 g Fresh Mozzarella (approximate)
- 8-10 leaves Fresh Basil
- 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe & guide.
- Olive Oil For building and finishing the pizza.
- Sea Salt
Instructions
- Watch the video for the full how to!
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
- Drizzle or brush about 1 tbsp olive oil on to the stretched dough.
- Top with fresh basil leaves
- From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble.
- Drizzle with additional olive oil. Season with salt and pepper.
- Let the crust set on a wire rack for a least 20 seconds. Top with additional fresh basil and a drizzle of olive oil. Season with salt and pepper. Slice into 6 slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.
Notes
