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–+ servings
Overhead shot of an Herbed Butter Tomato Pizza
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5 from 3 votes

Herbed Butter Tomato Pizza

This savory and herby butter sauce pizza has a fluffy homemade crust and heirloom tomatoes.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Keyword: baking, comfort foods, dinner, easy, homemade, lunch, pizza, savory, tomatoes
Servings: 8 servings
Calories: 340kcal
Author: Shanika

Ingredients

PIZZA CRUST:

  • 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
  • 1 cup WARM fresh water
  • 1 tablespoon honey or Agave
  • 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
  • 1 tablespoon Extra virgin olive oil
  • ¼ teaspoon sea salt

HERB BUTTER SAUCE:

  • 3 Tbsps unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 Tbsps fresh chopped parsley or dried
  • 2 Tbsps fresh thyme leaves
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • Pinch of sea salt + black pepper
  • 1 tablespoon Extra virgin olive oil, for brushing

TOPPINGS:

  • 2 cups fresh mozzarella cheese (That's about 4 ozs.)
  • 2 cups grape tomatoes, halved
  • 1 hierloom tomato, sliced medium-thick (About ¼" thick)
  • Handful of tomato on the vine, halved
  • 1 teaspoon sea salt + black pepper, each
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon red pepper flakes
US Customary - Metric

Instructions

ROAST THE TOMATOES:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
  • Add the tomatoes unto the baking sheet (in a single layer) and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.

TO MAKE THE PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
  • Slowly add the flour and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
  • Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer. 
  • Once done, cover the dough with plastic wrap for 10 minutes, until is rises a bit. 

TO MAKE THE HERB BUTTER SAUCE:

  • In a bowl, add all herb butter ingredients and mix until combined.

ASSEMBLY:

  • Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
  • Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
  • Brush a generous amount of the herb butter sauce over the top of the crust until evenly coated.
  • Generously add pieces of fresh mozzarella atop the sauce, leaving a bit of crust bare for the edges.
  • Top with roasted tomatoes, until fully covered.
  • Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown.
  • Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
  • Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.
  • Bon Appetit!

Notes

  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • PIZZA CRUST: For a crispy pizza, I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!

Nutrition

Calories: 340kcal | Carbohydrates: 40g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 554mg | Potassium: 268mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1305IU | Vitamin C: 12mg | Calcium: 189mg | Iron: 3mg