The Easiest Summer Pizza Recipe| Fresh Tomato & Mozzarella Pizza

This is the pizza I find myself dreaming about mid-January. The type of pizza you can roll home from the beach and have on the table before the sun kissed vibes wear off. The ratio of flavor packedness to effort blows the mind every time on this one.

Fresh heirloom cherry tomatoes picked from the garden just minutes before hitting the pizza. Milky rich but still bright fresh mozzarella and a generous handful of fresh basil. I toss a clove a garlic in the mix, but feel free to skip to keep it even simpler. This is the one to make when your summer garden cherry tomatoes are in peak form.

Keep the simple summer vibes strong. Hope you enjoy this one! One love!

For this bake in the Ooni Koda 16 I’m using a variation on my naturally fermented sourdough crust recipe. This one is more heavy on the “00” with a little durum in the blend as well. Check out the full dough details following the recipe below.

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!

Print Recipe

The Easiest Summer Pizza | Fresh Tomato & Mozzarella Pizza

Fresh heirloom cherry tomatoes picked from the garden just minutes before hitting the pizza. Milky rich but still bright fresh mozzarella and a generous handful of fresh basil. I toss a clove a garlic in the mix, but feel free to skip to keep it even simpler. This is the one to make when your summer garden cherry tomatoes are in peak form.

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!

Prep Time5 minutes mins

Cook Time4 minutes mins

Course: Appetizer, Main Course, Pizza

Cuisine: American, Italian, Vegetarian

Keyword: Ooni, Pizza, Summer, Vegetarian

Servings: 1 Pizza

Author: Santa Barbara Baker

Ingredients

• 1/2 cup Cherry Tomatoes Halved. I like to use a mix of heirloom cherry tomatoes. Sungolds are one of my favorites!
• 100 g Fresh Mozzarella (approximate)
• 1 clove Garlic Thinly sliced.
• 6-8 leaves Fresh Basil Reserve a few to finish the pizza after the bake.
• Olive Oil For building and finishing the pizza.
• Sea Salt
• 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe & guide.

Instructions

• 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 the stretched dough with Olive Oil (do not oil the crust, it will burn). Add thinly sliced garlic. Top generously with whole fresh basil leaves.
• From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble.
• Top with halved cherry tomatoes. Drizzle with olive oil and season with salt & pepper.
• Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3 minute bake on this style for a more crispy bottom) Watch the video for the real time bake!
• Let the crust set on a wire rack for a least 20 seconds. Top with additional basil, drizzle with Olive Oil, and season with sea salt and pepper. Slice into 4 or 6 slices and serve immediately.

Notes

In the Easiest Summer Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.

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!

Dough Mix (for 4 dough balls)