Balsamic Tomato and Garlic Pizza With Walnuts

Total Time
Prep 30 mins
Cook 15 mins

I adopted this recipe and have not yet tried it. I also have a fear of yeast, but believe that Mean Chef's original pizza dough would work well for this recipe (Pizza Dough). The original chef recommended another crust that was supposed to be so good your head would spin, but I trust Mean Chef's recipe. Original intro comments are: "This is a great combination. Try it! The tomato mixture is enough for two 12 inch pizzas. Adjust accordingly depending on how many pizzas you are interested in making."

Ingredients Nutrition


  1. Preheat your oven to 450 degrees.
  2. Combine the tomato, balsamic vinegar, salt, garlic and walnuts and let them sit for about 20 to 30 minutes so the flavors can combine.
  3. Press dough into a heavy well oiled 12 inch pan – I use a cast iron skillet
  4. Sprinkle 1 cup of the mozzarella cheese on the dough, follow with half of the tomato mixture and 1/4 cup of the feta cheese.
  5. Bake in very hot 450 oven until it is nicely browned.
Most Helpful

A very nice & satisfying pie--well liked, especially by my vegetarian in the house who really enjoyed the occasional pop of the walnuts. We used ready-made pizza base and it baked up nice & crispy.

WhoKnew? July 20, 2006

I made this using Mean Chef's pizza dough and it was incredible. I did not have a cast iron skillet so I cooked it in the oven on a pizza pan. I did marinate the tomatoes for 3 hours and because of the other review drained the liquid. I did throw some fresh basil on top. I drained the liquid half way through cooking so it would not become soggy and cooked it for 25 at 450. My husband said it was like having bruchetta on top of your pizza. This will a favorite in our house.

Pumpkie April 15, 2005

Makes a tasty vegetarian pizza, and I don't think even the most avid carnivore will miss meat on this one. The combination of flavors really is lovely. I followed your advice and used the Chef popados pizza crust Pizza Dough, making this in two 24 X 36 cm non-stick rimmed cookie sheets (I don't have a pizza stone or large cast iron skillet). I seeded my tomatoes to cut down on the liquid, baked my crusts first for 5 minutes before adding the topping, and after baking the pizzas to a point where the crusts had begun to brown and set, I carefully poured off the liquid that had accumulated, removed the pizzas from the pans directly to my oven rack and finished baking-worked like a charm. Thanks for posting!

FlemishMinx April 10, 2005