This Cheese and Tomato Pizza is a crowd favorite for good reason! It’s inspired by the popular California Pizza Kitchen recipe, but is easy to make at home! Instead of using marinara sauce, this pizza uses fresh tomatoes, a flavorful garlic oil, and LOTS of cheese.
You can’t beat pizza night! We love to pair this tomato and cheese pizza with some other family favorites on the side, like these mini garlic knots, homemade garlic breadsticks, and Caesar salad.
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
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Garlic Oil – Make garlic infused oil by cooking garlic slices in olive oil. Discard the garlic slices and save the oil to brush on the crust.
Make Dough – Make the pizza dough by combining warm water with the yeast and sugar in the bowl of a stand mixer. Let it stand until foamy,
Finish Dough – Then add the flour, oil, and salt. Mix together using the dough hook until a smooth ball forms. Let rest for 5 minutes. No kneading necessary!
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Assemble Pizza – Press the dough into a large circle on the greased pan and roll the edges in slightly to form the crust. Brush the garlic oil over the crust.
Bake Pizza – Bake in a preheated 450℉ oven until the cheese is melted and bubbly and the crust is golden brown. After baking, sprinkle the grated parmesan on the pizza and top with torn basil leaves. Enjoy!
If you want to add flavor to a cheese pizza, you can sprinkle dried oregano or Italian seasoning on top. Or brush the pizza crust with a garlic oil like in this recipe.
Fresh Mozzarella Tomato Pizza
The best cheese to melt on pizza is mozzarella! Whether you’re using the fresh ball of mozzarella cut into slices or shredded low-moisture mozzarella, it’s the best and classic choice for pizza!
Leftover pizza can be stored in an airtight container or bag in the fridge for up to 4 days. I prefer to reheat pizza in the oven at 425℉ for about 5 minutes to crisp up the crust again. Or check out how to reheat pizza in the air fryer.
Cheese and Tomato Pizza is inspired by California Pizza Kitchen, but is easy to make at home! With fresh tomatoes, garlic oil, and 5 cheeses.
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Seed the Tomatoes – Removing the seeds from the tomatoes helps get rid of the excess liquid so it doesn’t make the pizza soggy.
Calories: 521 kcal Carbohydrates: 53 g Protein: 19 g Fat: 26 g Saturated Fat: 9 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 14 g Cholesterol: 43 mg Sodium: 721 mg Potassium: 228 mg Fiber: 3 g Sugar: 2 g Vitamin A: 543 IU Vitamin C: 5 mg Calcium: 318 mg Iron: 3 mg
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.Unleash the inner chef with the timeless classic, the cheese and tomato pizza. I'm here to guide you in making a pizza so irresistible, it will have the whole neighbourhood lining up for a slice!
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Cheese & Tomato Pizza. The name itself whisks me away to the lively streets of Naples, Italy – the birthplace of pizza. This food so loved by millions across the globe has humble beginnings.
Originating from the historic lanes of Naples in the late 18th century, the simple Cheese and tomato Pizza has become a worldwide sensation.
Now, don’t let the word ‘pizza’ intimidate you. Contrary to popular belief, this delightful dish isn’t as complex as it seems. My personal gauge? It’s just the right amount of ‘fun’ challenge.
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You don’t need a culinary degree to master it, yet it isn’t a walk in the park either. The best part? You get to customize it to your heart’s content.
The versatility of Cheese & Tomato Pizza is what makes it so universally loved. It’s like a blank canvas, allowing you to express your culinary creativity. You can stay true to the classic recipe or you can play around, adding a little bit of ‘you’ in every slice. That’s the beauty of it.
Now let’s take a moment to appreciate the heroes of our dish – cheese and tomato. Mozzarella cheese, with its mild and milky flavours, perfectly complements the sweet tanginess of the tomato sauce. They say, “opposites attract” and in this case, it’s a match made in culinary heaven.
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Every bite of Cheese and tomato Pizza is a journey through layers of flavour, textures, and cultural history. The chewy, yet crispy crust, the lush, zesty sauce, and the melty, slightly salty cheese. It’s a symphony of simplicity, and yet, this pizza is so much more than just the sum of its parts.
Cooking a Cheese and tomato Pizza isn’t just about feeding your belly, it’s about feeding your soul. It’s a chance to bond with your loved ones in the kitchen, to share laughter and create memories. It’s an opportunity to create a slice of culinary magic, from the comfort of your own home.
So, buckle up and roll up those sleeves. We’re about to embark on a flavourful journey, straight to the heart of Italy. The best part? You don’t need a plane ticket, just a zest for good food and a pinch of passion. Get ready to fall in love with every slice of your homemade Cheese & Tomato Pizza.
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To make a perfect Cheese & Tomato Pizza, you need more than just the right set of ingredients. You need to know why each one is there, what role it plays, and what makes it special.
So, before we begin our culinary adventure, let’s take a closer look at the stars of our show and understand why they are perfect for our recipe.
Sugar: The purpose of sugar here is not sweetness, but to feed the yeast. The yeast feeds on the sugar, causing it to activate and ferment, resulting in carbon dioxide gas and alcohol.
Tomato & Cheese Pizza
The gas gets trapped in the dough, causing it to rise and become fluffy. An alternative could be honey, which will add a slight hint of its unique flavour to the dough.
Yeast: Yeast is what makes our pizza dough rise and become light and airy. Without it, our dough would be flat and hard. The yeast feeds on the sugar, and as it digests it, carbon dioxide gas is released.
This gas gets trapped in the dough, causing it to rise and give us the fluffy pizza crust. There are alternatives like baking powder, but nothing beats the unique flavour that yeast imparts to the dough.
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Plain Flour: This forms the base of our dough. The proteins in the flour react with the water to form gluten, which gives the dough its elasticity, allowing it to rise and become fluffy when baked. An alternative can be bread flour which will result in a chewier crust due to its higher protein content.
Salt: Salt strengthens the gluten structure in the dough and enhances the flavour of other ingredients. Without it, the pizza dough might taste bland. A great substitute for regular table salt is sea salt, which has a different texture and a more natural flavour.
Olive Oil: Olive oil is crucial to the texture and flavour of the pizza dough. It tenderizes the dough, making it softer and more pliable.
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Plus, it imparts a subtle fruity note that elevates the overall flavour of the dough. In a pinch, you can substitute it with other oils like canola or vegetable oil, but the flavour won’t be quite the same.
Pizza Sauce: The sauce is the heart of the Cheese & Tomato Pizza. It’s the layer of zesty tanginess that beautifully contrasts the richness of the cheese. Tomato-based sauces are traditional but feel free to experiment with pesto or white sauce for a different flavour profile.
Mozzarella Cheese: Mozzarella is the star of our show. It’s the rich, melty layer that gives our pizza its iconic cheesy goodness.
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The mild flavour of mozzarella pairs well with the tangy sauce without overpowering it. If you want to experiment, feel free to use a blend of cheeses, like cheddar or Monterey Jack, to add different flavours and textures.
So there you have it, our main cast for the Cheese & Tomato Pizza. Each ingredient is like a piece of the puzzle, coming together to create the delightful experience that is a homemade pizza. Now that we’ve dissected our recipe, let’s put these ingredients into action and create some magic!
Creating the perfect pizza starts with crafting the perfect dough. Yes, it’s all about the base. You see, a great pizza base is a canvas for the explosion of flavours that we associate with a delicious pizza.
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To answer this, we have to dive into the science of pizza dough. When water, yeast, and sugar unite, they initiate a fermentation process. It’s almost magical, seeing these simple ingredients come together, the yeast coming alive as it feasts on the sugar.
It’s this process that results in our dough rising and developing those
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