2 ½ lb Walmart Beefsteak Slicing Tomatoes (1.1 kg)
1 ¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
12 oz refrigerated pizza dough (310 g), rolled out to a 12 in circle
1 ½ cups shredded gruyère cheese (150 g)
½ cup grated parmesan cheese (60 g), fresh
½ cup mayonnaise (120 g)
1 tablespoon fresh thyme leaf, plus ½ tablespoon whole leaves, divided
Nutrition Info
Calories 737
Fat 51g
Carbs 47g
Fiber 4g
Sugar 7g
Protein 22g
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
2. Step
Peel the outer papery layers off of the head of garlic. Slice the top ½ inch off of the bulb and place on a small square of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap tightly in the foil and set in a ramekin or small baking dish. Set aside while you prepare the tomatoes.
3. Step
Slice the Walmart tomatoes crosswise into ¼-inch rounds, discarding the stems. Arrange the tomato slices in a single layer on the prepared baking sheet, overlapping slightly if needed. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with ¾ teaspoon salt and ¼ teaspoon black pepper.
4. Step
Place the tomatoes and garlic in the oven and roast for 35–40 minutes, until the tomatoes are softened and dry looking on top and the garlic cloves are golden brown and soft to the touch. Remove from the oven and let cool while you prepare the remaining ingredients. Leave the oven on.
5. Step
Lay the pizza dough round in a 9-inch springform pan and gently press against the bottom, letting the dough go about 2 inches up the sides. Using a fork, gently press the sides of the dough against the pan, and then prick the bottom of the dough a few times.
6. Step
Bake for 8 minutes, until the dough is just starting to puff up and set. Remove the pan from the oven and let cool slightly.
7. Step
Reduce the oven temperature to 375°F (190°C).
8. Step
Gently remove 8 cloves of roasted garlic from the bulb. Roughly chop 6 cloves, and thinly slice the remaining 2 lengthwise.
9. Step
Add the chopped garlic, Gruyère, parmesan, mayonnaise, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and chopped thyme to a medium bowl and stir until well combined.
10. Step
Spoon half of the cheese mixture onto the pizza crust and gently smooth in an even layer. Using a spatula, transfer half of the roasted tomatoes onto the cheese and press very gently into an even layer. Repeat with the remaining cheese and tomatoes. Sprinkle the sliced roasted garlic on top.
11. Step
Bake the pizza pie for 45–60 minutes, until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover the edges of the pan with foil. Remove from the oven and let rest for 1 hour.
12. Step
Garnish with the whole thyme leaves, then slice and serve.
