Just Me Heather B.

Everybody keeps asking how to make the heirloom tomato pizza from last night’s dinner. Well, it’s not actually my recipe. It’s from Half Baked Harvest. And it will play on repeat at the Berryhill household. So. Damn. Good!!

I made a few alterations to mine, but basically the same. Oh! Make sure you don’t skip the greek yogurt ingredient. I only put on half because I thought it sounded strange. But, let me tell you, Tieghan knows her stuff. The side with green yogurt was THE BEST.

This pizza would make a perfect appetizer or a fantastic side to take to any party (if we ever get to do that again). Cut it up in bite sized pieces and it’s a sure crowd pleaser! Here’s how to make it…

Ingredients

Pizza

3-4 heirloom tomatoes, sliced
kosher salt and black pepper
1 sheet frozen puff pastry, thawed
2 tablespoons Greek yogurt
1 1/2 cups shredded sharp cheddar cheese
extra virgin olive oil for drizzling
fresh basil, for serving

Ranch Seasoning

1/4 cup chopped fresh parsley (or 1 tablespoon dried)
1/4 cup chopped fresh chives (or 1 tablespoon dried)
1/4 cup chopped fresh dill (or 1 tablespoon dried)
2 cloves garlic, grated (or 1 teaspoon garlic powder)
1/2 teaspoon cayenne pepper using more or less to taste
1/2 teaspoon each kosher salt and black pepper

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit 15 minutes to draw out excess moisture.
Meanwhile, make the ranch seasoning. Combine all ingredients in a bowl.
Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Spread the greek yogurt over the dough, leaving a 1/4-inch border. Top with cheddar cheese.
Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato.
Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted. Serve warm or at room temperature. Enjoy!

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Cook time: 25-30 minutes

Heirloom Tomato Pizza