Quick Tomato Basil Pizza with Sea Salt Recipe
A quick and easy tomato basil pizza recipe featuring a wholegrain artisan crust, fresh cherry tomatoes, basil leaves, and a sprinkle of flaked sea salt for a flavorful twist. Perfect as a main dish or served as flatbread alongside sliced meats.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pizza Base
- 1 (13.8 ounce) can Pillsbury Artisan Crust with Wholegrain or substitute 12 ounces of refrigerated pizza dough
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon flaked sea salt
Toppings
- 1 1/2 cups shredded Italian cheese blend
- Handful of fresh basil leaves
- 8 cherry tomatoes, halved
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 400 degrees F. Spray a baking sheet with sides with cooking spray to prevent sticking and ensure easy cleanup.
- Shape and Pre-bake Dough: Form the pizza dough into a roughly 15-inch by 10-inch rectangle on the baking sheet. Brush or use your fingers to coat the top of the dough with about 1 tablespoon of olive oil. Sprinkle the flaked sea salt around the edges about 1 inch from the border. Bake this crust for 8 minutes to give it a slight crispness.
- Add Toppings: After the crust has partially baked, evenly scatter the shredded Italian cheese blend over it. Top with halved cherry tomatoes and fresh basil leaves, making sure to leave the salted crust edges uncovered. Lightly sprinkle a small amount of salt over the tomatoes and drizzle an additional teaspoon of olive oil over everything.
- Final Bake: Return the pizza to the oven and bake for another 6 to 10 minutes, or until the cheese is melted and the edges of the crust have turned a light golden brown.
- Serve: Remove from oven, cut into squares, and garnish with additional sliced or torn fresh basil leaves before serving for extra flavor and aroma.
Notes
- Use Maldon flaked sea salt or a similar high-quality sea salt for the best texture and flavor on the crust edges.
- The dough sizing (15×10 inches) is approximate – it can be adjusted based on your baking sheet size and personal preference.
- This pizza doubles well as a flatbread accompaniment to sliced meats like salami.
- For a crispier crust, allow dough to rest at room temperature for 10-15 minutes before shaping and baking.
- Fresh basil should be added after baking for a bright, fresh flavor and vibrant appearance.
