Summer PizzaOne of the joys of modern living is fresh, vine-ripened tomatoes most of the time.  This pizza showcases them well.

The secret to a great tomato pizza is not to overcook the tomatoes.  Make a thin crust, then load the pizza with tomatoes, spices, and cheese, and bake it just long enough to melt the cheese.  Instead of a tomato base of marinara sauce, we used the French onion dip and liked it very much.
This was a favorite among our employees. We hope you enjoy it, too.


1 thin pizza crust, unbaked
5 tablespoons French onion dip
1/2 teaspoon crushed oregano
5 medium-sized red and yellow tomatoes
2 tablespoons fresh basil leaves snipped into pieces
1/4 teaspoon salt or to taste
1/8 teaspoon coarse ground pepper
2 teaspoons virgin olive oil
1/2 cup freshly grated parmesan cheese


Preheat the oven to 450 degrees.

  1. After letting your pizza crust rise for 10 minutes, spread the onion dip on the crust. Sprinkle the oregano evenly over the onion dip.
  2. Cut the tomatoes into quarter-inch thick slices. Lay them on paper towels as you cut them to soak up part of the juice.
  3. Layer the tomatoes on the crust. Sprinkle with salt and pepper.
  4. Sprinkle the freshly cut basil over the tomatoes and drizzle with olive oil.  Spread the parmesan cheese over the tomato slices.
  5. Bake for 15 minutes or until the cheese is melted and bubbly and the crust is golden brown. Serve hot.
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