Pizza with Three Cheeses, Tomatoes, and Herbs


Many pizzas are more exotic or more esoteric than this one. But when the dough is really perfect, one should never lose track of its glory and the deep, simple satisfaction of biting into it and having its hot, yeasty flavors float up one’s nostrils, with the ingredients never overpowering the dough. This pizza is really the foundation for all good pizza, both simple and more architectural versions.


  • 1 recipe pizza dough
  • ½ cup coarse cornmeal
  • 4 tablespoons olive oil
  • 4 ripe tomatoes, peeled, sliced
  • salt and freshly ground pepper
  • 12 leaves fresh basil
  • teaspoons fresh marjoram leaves, chopped
  • teaspoons fresh thyme leaves, chopped
  • 4 ounces Fontina cheese, thinly sliced
  • 4 ounces or ½ cup Parmesan cheese, grated
  • 4 ounces fresh mozzarella cheese, thinly sliced


Heat the oven to 500°F. Put a sheet pan or pizza stone in the oven to get it very hot.

Divide the dough into 4 pieces. Roll each piece into a 6-inch circle. Stretch each circle another 2 inches in diameter by turning and pulling it round and round in your hands. The edge should be slightly thicker than the middle.

Sprinkle the heated pan or stone with cornmeal before putting on the circles of dough. Bake for 3 minutes.

When you take them out of the oven, brush each circle with 1 tablespoon oil. Place the tomato slices on the dough and season with salt, pepper, and the herbs. Layer first the Fontina, then the Parmesan, then the mozzarella, on the dough. Bake until the cheese is melted and the dough is cooked, about 5 minutes.