For such a simple recipe, I was not expecting it to go over as well as it did. That may have had something to do with me making two small pizzas - one for me, with the tomatoes, and one for with pepperoni instead. He absolutely loved it. I thought it was quite delicious as well. Like the description says, it DOES taste kind of like a BLT! This is another recipe that would showcase your homegrown tomatoes and basil. We only had basil, since that's the only thing we can manage to keep alive, but even with storebought produce it was delicious. We really enjoyed this. I didn't bother making my own pizza dough and instead used a storebought dough. That worked just fine. Just reduce the cooking time after you add the toppings so it doesn't burn. I would make this again.
Tomato Pizza with Garlic and Smoked Gouda
Cooking Light, August 2001
With its juicy tomatoes and smoked cheese, this pizza has a flavor that's reminiscent of a BLT. Plum tomatoes work best because of their firmness, but any variety will do. We prebaked the crust a few minutes to prevent the tomatoes from making it soggy.
1/2 recipe Pizza Dough
1 tablespoon cornmeal
1/2 cup shredded smoked Gouda cheese -- (2 ounces)
1 1/2 cups sliced plum tomato -- (about 4)
2 teaspoons olive oil
2 garlic cloves -- minced
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced fresh basil
1. Preheat oven to 450°.
2. Roll the dough into a 12-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
3. Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper.
4. Bake at 450° for 15 minutes or until lightly browned. Top with basil. Cut into 8 wedges.