Heirloom Tomato Focaccia Pizza

This heirloom tomato focaccia pizza is another quick and lazy ‘pizza’, using takeaway focaccia bread as the pizza base. This pizza recipe requires only 15 minutes – 5 minutes to prepare & 10 minutes to bake.

More Heirloom Tomato Ideas:
Goes well with:
More Short-Cut Focaccia Pizza Recipes:

Heirloom Tomato Focaccia Pizza Recipe

STEP-BY-STEP PHOTOS (Heirloom Tomato Focaccia Pizza)

Beautiful Heirloom Tomatoes

Last week, I bought some heirloom tomatoes and this was the second recipe I made with them. You can use any type of tomatoes, including cherry or grape tomato – just slice them thinly. When the tomatoes are lightly roasted in the oven, they taste sweeter and more delicious.

Spreading Pesto on Focaccia Pizza

First, spread some pesto as the pizza sauce on the focaccia bread or any pizza base you are using.

Fresh Mozzarella Cheese (Sliced)
Make thin slices of fresh mozzarella cheese (4 pieces of pizza quarters) to lay on top of the pesto sauce.

Heirloom Tomato Focaccia Pizza (Before Bake)
Top the pizza one layer with the sliced tomatoes. If there small spaces left, you can add small pieces of mozzarella cheese and dollops of pesto.

Heirloom Tomato Focaccia Pizza Recipe
Bake in the oven until the cheese melts, then transfer to the broiler (top rack) for about 2-3 minutes to lightly roast the tomatoes for better flavour. Garnish with basil, pine nuts, chilli flakes, black pepper, tobasco sauce & olive oil (yes, I like full flavours on my pizza, especially a meatless one).

Heirloom Tomato Focaccia Pizza Recipe

In place of focaccia bread, you can use other substitutes such as frozen pizza base, pita bread, puff pastry and naan.

You can also use any favourite variety of tomatoes in place of the heirloom tomatoes.

Check out the ingredients and step-by-step photos on the previous page.


  • two personal-sized round focaccia bread (about 15 cm)
  • 3 basil leaves thinly shredded

Per Pizza (Estimate):

  • 50g sliced heirloom tomatoes use multi-coloured for added aesthetics
  • 1 tbsp basil pesto sauce (store-bought or home-made)
  • 25g fresh Mozzarella cheese drained, patted dry & thinly sliced; see cooking note

Suggested Garnishes

  • 1 tsp roasted pine nuts
  • red pepper chilli flakes
  • few drops of tabasco sauce
  • a small drizzle of extra virgin olive oil
  • freshly cracked black pepper


  1. Prepare the ‘pizza’. Place focaccia breads on a baking tray lined with baking paper. Spread pesto sauce evenly on each bread using the back of a spoon, leaving a small gap around the edges. Top the bread with sliced mozzarella cheese, followed by the sliced tomatoes. If there small spaces left, you can add small pieces of mozzarella cheese and a few dollops of pesto sauce.
  2. Bake and serve. Bake in preheated oven of 200°C (392°F), middle rack, for 7 minutes, or until the cheese is melted. Transfer to broiler (top rack) for 2-3 minutes, until the tomato slices are very lightly roasted. Garnish the pizza with fresh basil, chilli flakes, black pepper, tobasco & olive oil.

Cooking Note(s):

  1. I used fresh mozzarella cheese submerged in water in the packet. Cut the mozzarella cheese to four pieces of half moons, with each piece the size of 1/4 pizza.
  2. If you use fresh mini mozzarella ball instead, just add four cheese balls directly on the pizza, evenly spaced out.