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Pomodoro Pizza

Pomodoro Pizza .jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:


  • 4 ¾ c. all purpose flour
  • 1 package Rapid Rise yeast
  • 1 t. sugar
  • 2 cups lukewarm water
  • 1 T. salt
  • 1 T. olive oil
  • 1 c. tomato powder
  • 2 T. tomato paste


  • 3 cloves garlic, finely minced
  • 28 ounce cans San Marzano Tomatoes, crushed
  • 6 ounces tomato paste
  • 1 T. dried parsley
  • 1 T. dried basil
  • 1 T. dried oregano
  • 1 t. Salt
  • Pinch of red pepper flakes

Additional ingredients for the pizza:

  • 4 balls of Burrata Cheese, cut in half
  • Basil oil or pesto with extra olive oil
  • Basil leaves


Step 1:  In a mixing bowl, mix together 4 c flour, sugar, yeast, and water. Blend well then add the salt and oil. If the dough is still very sticky, add a bit more flour to make it workable. Remove ⅓ of the dough and to the ⅔ remaining in the bowl, mix in the tomato powder and the tomato paste. Return the white dough from the bowl and mix to just marble the dough. Divide in two equal pieces. Place each half on a lightly oiled cookie sheet. Lightly cover with plastic wrap and allow the dough to rise 45 minutes to 1 hour.

Step 2: Heat the oven to 425 degrees. Roll to a circle about ¾” to 1” thick and bake for 15 minutes.

Step 3: While the pizza base bakes, make the sauce. Place all the sauce ingredients in a saucepan, mix well, and warm over medium heat.

Step 4: Rest the pizza base for 15 minutes after baking then cut into 8 wedges. Place a wedge of the base on each plate. Top with warmed sauce and serve with ½ of a ball of burrata cheese, a swirl of basil oil or pesto, and a basil leaf or two.

Serves 8.


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