Herbed Butter Heirloom Tomato Pizza
Herbed Butter Heirloom Tomato Pizza combines a fragrant butter and herb base with creamy goat cheese, melty provolone or mozzarella, and sun ripe heirloom tomato for a crispy, colorful, easy weeknight dinner. It balances rich, savory notes with bright tomato acidity and a finishing toss of dressed cherry tomato for freshness, making it a perfect summer crowd pleaser.
Equipment
- Oven
- Baking Sheet
- Small Bowl
- Rolling pin or hands
Ingredients
- 3 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt Melted and savory, provides a rich, buttery base infused with olive oil and sea salt to coat the dough and herbs, promoting golden browning and added flavor complexity. Enhances overall mouthfeel and helps other aromatics release their oils when sautéed or spread before baking.
- 2 cloves garlic, minced or grated Minced or grated to release a pungent, aromatic bite that brightens the herb butter and toppings; adds sharp savory notes and a slight heat. Disperses throughout the pizza to lift flavors and complement the tomatoes and cheeses during roasting.
- 1 tablespoon chopped fresh oregano Chopped fresh oregano contributes a warm, slightly peppery herbal character that complements tomato and cheese. Sprinkled into the butter or over the pizza it adds Mediterranean depth and a fresh green aroma.
- 2 tablespoons fresh thyme leaves Fresh thyme leaves provide earthy, floral, and slightly minty notes that deepen the herb profile; pairs especially well with butter and cheeses. Releases essential oils when warmed, enhancing savory layers and balancing sweet tomatoes.
- 1/4 cup fresh basil, chopped, plus more for serving Chopped fresh basil offers a sweet, peppery, and aromatic finish that brightens the pizza when added to the herb mix and as a finishing garnish. Adds fresh green fragrance and contrasts roasted tomato richness for a classic flavor lift.
- 1/2 teaspoon crushed red pepper flakes Crushed red pepper flakes introduce adjustable heat and a subtle smoky warmth to cut through the richness of butter and cheese. Sprinkled sparingly they create pleasant background spice without overwhelming delicate herbs.
- 1 pinch black pepper Ground black pepper adds a sharp, warming bite and aromatic complexity that elevates savory components. Used sparingly, it balances richness and enhances the perception of other flavors on the pizza.
- 1/2 pound pizza dough, homemade or store-bought Pizza dough forms the crispy, chewy foundation that holds toppings; choice of homemade or store-bought affects texture and flavor. Proper handling and pre-baking with butter ensures an evenly cooked crust that supports juicy tomatoes and melted cheese.
- 1 cup baby spinach Baby spinach offers tender, mildly bitter greens that wilt and integrate under the heat, adding color and a nutritious component. Provides a leafy contrast to cheeses and tomatoes while soaking up herb butter flavors.
- 3 ounces crumbled goat cheese Crumbled goat cheese contributes tangy, creamy, and slightly tart notes that melt into pockets of rich flavor across the pizza. Adds textural contrast and a bright dairy character that complements tomatoes and herbs.
- 1 heirloom tomato, sliced 1/4" thick Sliced heirloom tomato provides juicy, sweet, and slightly acidic slices that roast to concentrate flavor and contribute vibrant color. Layered on the pizza they deliver fresh tomato essence and a tender, juicy bite.
- 1 cup cubed provolone or mozzarella Cubed provolone or mozzarella supplies melty, gooey texture and mild, milky flavor that binds toppings together when baked. Creates an appealing stretch and golden spots, balancing tangy goat cheese and herbs.
- 2 cups heirloom cherry tomatoes, halved Halved heirloom cherry tomatoes burst with sweet, concentrated flavor when roasted, offering juicy pops across the pizza. Their small size and high sugar content caramelize pleasantly, adding bright acidity and texture.
- flaky sea salt Flaky sea salt provides delicate, crunchy bursts of saline that lift and finish flavors without dissolving too quickly. Sprinkled after baking it enhances sweetness of tomatoes and balances rich butter and cheeses.
- 2 tablespoons balsamic or white balsamic vinegar Balsamic or white balsamic vinegar adds a touch of sweet-tart acidity to finish the pizza, cutting through rich cheeses and butter. Drizzled lightly it brightens flavors and adds a glossy, slightly tangy complexity.
Instructions
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil. In a small bowl, combine the Land O Lakes® Butter with Olive Oil and Sea Salt, garlic, oregano, 1 tablespoon thyme, basil, red pepper flakes, and a pinch of pepper. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with the herb butter sauce. Add the spinach and goat cheese, then layer the tomato slices on top. Season with salt and pepper. Top with provolone or mozzarella. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Toss the fresh cherry tomatoes with the remaining thyme, basil, a pinch of sea salt, and the balsamic vinegar, and top the pizza with the mixture.: You will notice a warm, steady heat fill the kitchen, and the top of the oven will feel noticeably hot to the touch from a short distance. This high temperature is what encourages the crust to puff and brown quickly, creating a contrast between a crisp exterior and a tender interior. A common mistake is not preheating long enough, which can lead to a pale, underbaked crust, so allow the oven to reach temperature fully.
- Grease a large baking sheet with olive oil: The surface will gleam slightly where the oil has been spread, and it prevents the dough from sticking while promoting a crisp bottom. When the dough hits the oiled sheet, you might hear a faint sizzle, a good sign that the oil is hot enough to start browning. Avoid using too much oil in one spot, which can cause greasy patches on the crust.
- In a small bowl, combine the Land O Lakes Butter with Olive Oil and Sea Salt, garlic, oregano, 1 tablespoon thyme, basil, red pepper flakes, and a pinch of pepper: Aromas will rise as the herbs and garlic mingle with the softened butter , filling the air with savory notes. Mixing at room temperature helps the flavors marry without cooking the herbs, preserving bright herbal tones. If you mix while the butter is too cold, it will clump and will not spread well.
- On a lightly floured surface, push/roll the dough out until it is pretty thin about a 10 to 12 inch circle: Rolling releases a faint flour dust and the dough stretches with a soft resistance, then relaxes into a flatter shape. Thin dough ensures a crisp finish and lets the toppings shine rather than overwhelm. If you find the dough springs back, let it rest for a few minutes to relax the gluten before continuing.
- Transfer the dough to the prepared baking sheet: The dough will feel cool and springy as you lift it, and centering it on the sheet makes for even baking. Take care to avoid stretching it unevenly, which can create thin spots that brown too fast. If the dough tears, pinch the edges together rather than patching with extra flour, which can dry the crust.
- Spread the dough with the herb butter sauce: As the herbed butter warms on the dough, it soaks into the surface, creating a glossy, aromatic layer. Use the back of a spoon to distribute the sauce evenly, leaving a small rim for the crust to brown. Puddles of sauce can make the center soggy, so aim for an even, thin coat.
- Add the spinach and goat cheese then layer the tomato slices on top: The spinach will wilt quickly and nestle beneath the creamy pockets of goat cheese , while the sliced heirloom tomato stays intact, releasing gentle juices as it warms. Arrange the slices so they overlap slightly without crowding, which helps even cooking. Overloading can prevent proper browning and lead to a steamed texture.
- Season with salt and pepper: A light sprinkle brings out the natural sweetness of the tomato and balances the rich butter and cheeses, and the aroma of freshly cracked black pepper will lift the whole pie. Taste minded seasoning is important because oven heat can concentrate flavors. Be careful not to oversalt at this stage, since the cheeses and butter already contribute sodium.
- Top with provolone or mozzarella: As the cheese begins to warm in the oven it will soften into creamy patches and then brown slightly around the edges, releasing a savory aroma. Cubes melt more uniformly than slices, creating a pleasing mix of melted and lightly caramelized bits. If cheese clumps, spread it gently so each area of dough gets a moderate coverage.
- Transfer to the oven and bake for 10 to 15 minutes or until the crust is golden and the cheese has melted: You will hear a quiet, steady crackle as the crust bakes and the cheese bubbles softly, and the edges should turn a warm golden brown. This is the moment when the flavors deepen and the crust sets, so keep an eye through the oven window for the desired color. Opening the oven repeatedly can drop the temperature and extend bake time, so check visually instead of frequently peeking.
- Toss the fresh cherry tomatoes with the remaining thyme basil a pinch of sea salt and the balsamic vinegar and top the pizza with the mixture: The halved cherry tomato will glisten as it picks up the vinegar and herbs, releasing a fresh, bright aroma that contrasts the baked toppings. Adding them after baking preserves their tender juiciness and adds a lively finish. If the tomatoes seem watery, drain briefly to keep the crust from becoming soggy.
Notes
- Butter handling: Keep the butter at room temperature so it blends smoothly with the herbs, ensuring an even aromatic coat on the dough.
- Cheese options: If you prefer a milder melt, use mozzarella, whereas provolone adds a slightly tangier, richer flavor and better browning.
- Tomato selection: Choose firm but ripe heirloom tomato for slice toppings so they hold shape, and use juicy cherry tomato for the fresh tossed finish.
- Dough thickness: Roll the pizza dough thinner for a crisp finish, or leave it slightly thicker if you want a chewier bite and more cushion for toppings.
- Herb freshness: Use fresh herbs when possible; dried herbs are more concentrated, so reduce quantities if substituting.
- Vinegar choice: White balsamic keeps the topping bright and avoids dark streaks, while classic balsamic adds sweetness and deeper color.