Put a fresh spin on pizza night with this recipe for Tomato Pizza. Made with a tender homemade pizza crust that is topped with juicy, vine-ripened tomatoes and fresh creamy mozzarella, this simple pizza recipe is downright delicious.

Tomato Pizza on baking sheet topped with arugula.

My favorite recipe for homemade pizza is this simple Tomato Pizza.

Just like a classic Caprese Salad, fresh, creamy mozzarella and vine-ripened tomatoes are the star players of this Tomato Pizza. Elevated with garlic and argula, this pizza has it all. The freshness of ripe tomatoes, the melty mozzarella, the sharp arugula, and the bite from garlic form a pizza that is absolutely irresistible.

Notes on Ingredients

This easy Tomato Pizza is made with just a few simple ingredients. But because there are so few ingredients, it is crucial to select the best ingredients possible.

Pizza Dough: You will need one pound of store-bought or homemade pizza dough.
Tomatoes: Select fresh, ripe heirloom or vine-ripened tomatoes. And I highly recommend reserving making Tomato Pizza when tomatoes are in season, as they will have the best flavor.
Mozzarella: For this pizza, fresh mozzarella is best. It melts beautifully and pairs perfectly with the flavor of fresh tomatoes.
Olive Oil: Select a good-quality extra virgin olive oil, as it will add the a nice fruity, nutty flavor to the pizza.
Seasonings: To amp up the flavor, a bit of dried oregano and minced garlic go a long way to season the pizza.
Arugula: Arugula adds a sharp, peppery bite, which cuts through the richness of the cheese and olive oil. Feel free to use spinach or fresh basil leaves in place of the arugula.

How to Make Tomato Pizza

Step One: Prepare the Tomatoes

One of the secrets to this delicious fresh summer tomato pizza is of course the fresh tomatoes. However, vine-ripened and heirloom tomatoes are full of seeds and if the seeds are not removed, your pizza can easily become soggy. And no one wants a soggy pizza. To avoid that disaster, simply de-seed the tomatoes first.

To remove the seeds from tomatoes, slice open and use a spoon or melon baller to scoop out the seeds gently or give the tomato a gentle squeeze over the sink/trash bin and most of the seeds will come out on their own.
Slice the tomatoes into ¼ inch slices.

Step Two: Assemble the Pizza

Prepare the pizza dough, if using homemade the pizza dough.
Once the dough is prepared, roll the pizza dough out to onto a lightly greased pizza pan.
Brush the dough evenly with olive oil, leaving a 1-inch border along the edges to form the crust, and then season evenly with oregano and garlic.
Lay the prepared tomatoes in a single layer evenly over the pizza dough.
Add arugula, basil, or spinach if using, and then liberally season the tomatoes and greens with salt and pepper.
Top the pizza evenly with sliced fresh mozzarella slices.

Side by side photo of pizza dough with tomatoes before and after adding cheese.

Bake the pizza until the crust is golden brown and the cheese is nicely melted.

Tomato Pizza on pizza pan with fresh tomatoes in background.

Serving and Storage Recommendations

I love pairing a slice of Tomato Pizza with a BLT Salad or Spinach Avocado Salad for a simple meal, that is both delicious and easy to make.

Fresh Tomato Pizza is best served immediately, as the tomatoes will release juices as they sit and your pizza crust can become soggy. However, you can store leftover sliced pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 10 minutes.

More Homemade Pizza Recipes

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If you enjoyed this recipe for Tomato Pizza, I would love for you to leave a review and comment below.

Tomato Pizza

An easy recipe for Tomato Pizza made with vine-ripened tomatoes, sharp arugula, olive oil, garlic and fresh mozzarella for a delicious take on pizza.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 443kcal

Author: Kristen Chidsey

Ingredients

▢ 1 pound pizza dough
▢ 2 large vine-ripened or heirloom tomatoes
▢ 1 pound fresh mozzarella cheese sliced
▢ 1-¼ tablespoon olive oil divided
▢ 1 teaspoon dried oregano
▢ 1 tablespoon minced garlic
▢ 1 cup baby arugula
▢ salt and pepper to taste

Instructions

Preheat the oven to 450 degrees F.
Brush a 16-inch pizza pan or cookie sheet with a bit of olive oil or non-stick spray. Roll the pizza dough out in a thin ¼-inch circle to cover the pan.
Brush the pizza dough with 1 tablespoon of olive oil, leaving a 1-inch border along the edges to form the crust. Season the dough evenly with garlic and oregano. Season with salt and pepper.
Prepare the tomatoes by slicing the top off the tomato and then use a spoon or melon baller to scoop out the seeds gently or give the tomato a gentle squeeze over the sink/trash bin. Slice the tomatoes into ¼ inch slices.
Arrange the tomatoes evenly over the pizza dough in a single, even layer. Add arugula, spinach, or basil if using. Season the tomatoes and greens with salt and pepper. Finally, slice the mozzarella into ¼-inch thick slices and use it to evenly top the pizza.
Bake for 10-15 minutes, or until the crust is nicely browned and the cheese is fully melted.
Allow the pizza to cool for 5-10 minutes, and then slice and serve.

Notes

Arugula: Feel free to omit the arugula, or replace it with baby spinach or fresh basil leaves.

Cheese: While fresh mozzarella cheese is best, grated mozzarella can be substituted in a pinch.

Tomatoes: Use fresh, ripe tomatoes that are in season. It is also critical to de-seed tomatoes before adding them to the pizza to prevent a soggy pizza crust.

If you like spice, you may want to add ¼ teaspoon of crushed red pepper flakes, along with the

Storage: Fresh Tomato Pizza is best served immediately. However, you can store leftover sliced pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 10 minutes.

Nutrition

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