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Pizza al Pomodoro Fresco with fresh tomatoes and mozzarella
Summer pizza featuring ripe San Marzano tomatoes and fresh mozzarella.

Pizza al Pomodoro Fresco (Fresh Tomato Pizza)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The summer version of classic Neapolitan pizza. In winter, tinned (pelati) tomatoes are used, but in summer it would be a sin to miss fresh, sun-ripened San Marzano tomatoes. The challenge is managing fresh vegetable water content: baking it so juices flavour but don't soak the dough.
🕒 Prep Time 25 mins
🍳 Cook Time 10 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 620 kcal kcal
🌍 Cuisine Italian (Naples)

Ingredients

Equipment Needed

  • Pizza stone or thick baking tray
  • Colander
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Heat oven to maximum (250°C), with pizza stone or tray inside.

Tip: Hot surface instantly bakes a crust on dough bottom, preventing sogginess.
2 ✓

Slice tomatoes, salt lightly and leave in a colander for 10 minutes.

Tip: This step is critical for dewatering (see FAQ).
3 ✓

Roll out dough by hand, leaving a rim.

Tip: The rim keeps juices in.
4 ✓

Place tomato slices and torn mozzarella on top.

Tip: Don't cover completely, leave room for steam to escape.
5 ✓

Drizzle with olive oil and bake for 8-10 minutes.

Tip: Oil forms an emulsion with tomato juice and cheese fat.
6 ✓

Remove and immediately scatter fresh basil on top.

Tip: Basil is heat sensitive, blackens. Add afterwards for fresh aromas.

Recipe FAQ

Why did the dough get soggy?
Fresh tomatoes contain lots of water. After slicing, salt them and leave in a colander for 10 minutes so some water drains away (osmosis), giving you concentrated flavour and drier dough.

Ingredients

  • 300 g Pizza dough (long fermentation)
  • 200 g Fresh, ripe tomatoes (e.g. San Marzano)
  • 150 g Mozzarella (drained)
  • 1 handful Fresh basil
  • 2 tbsp Extra virgin olive oil
  • 1 pinch Salt