So here’s the deal with this pizza: You can only make it for a few weeks each year when tomatoes are truly, honestly, purely perfect. You can of course try to make it at other times, but it won’t be the same. The little yellow tomatoes need to be so sweet you almost want to save them for dessert, the Green Zebra tomato has to be firm and bright and citrusy, and the red heirloom needs to be red through and through and almost weep when you slice it. The pesto should be homemade, and the burrata, which means “buttered” in Italian I’m told, has to have a calming effect on all of these vibrant flavors. I know, this really does sound like the worst of foodie nonsense, but I promise, your taste buds will let a bit of snobbery slide on this one.
1 ball pizza dough, thawed if frozen
¼ cup Repertoire-Worthy Pesto
1 medium red heirloom tomato, thinly sliced
1 medium Green Zebra tomato or a green heirloom, thinly sliced
A good handful of Sun Sugar yellow cherry tomatoes, halved
1 medium ball burrata
Sea salt and freshly ground pepper
Preheat the oven to 550°F.
Shape the pizza crust as directed in the master recipe. Smear the pesto over the surface of the dough using the back of a spoon, leaving about a 1-inch border all around. Lay slices of the two larger tomatoes evenly over the pesto. Scatter the yellow cherry tomato halves over the larger slices.
Transfer the pizza to the oven and bake until the crust is golden brown and the tomatoes have begun to soften if not blister a bit, 6 to 10 minutes. One minute before the pizza is done, slide it out from the oven and add a scoop of the burrata in each quarter of the pie. Return the pizza to the oven to let the burrata barely melt. To serve, sprinkle with salt and pepper.