Heirloom Tomato Pizza with Burrata

Heirloom Tomato Pizza With Burrata

Full of seasonal heirloom tomatoes, this recipe from Megan at Market Pizza will make your mouth burst with flavor!


  • Pizza Dough- 3.5 oz. ball (Make your own or pick up one from Market Pizza)
  • A variety of Heirloom Tomatoes from Blue Moon Acres (Megan likes Roasted Chocolate Stripes and Orange Russian!)
  • A variety of Heirloom Cherry Tomatoes
  • Grated Parmesan Cheese
  • Grated Mozzarella (best to purchase block cheese and grate yourself vs pre-grated packages!)
  • Dried Oregano
  • 2-oz ball of Burrata
  • Fresh Basil
  • Balsamic Reduction

For the Heirloom Tomatoes:

  1. Slice tomatoes 1/4 to 1/2 inches” thick
  2. Arrange on an greased sheet pan
  3. Salt & pepper to taste
  4. Put in oven, preferably a convection oven 250° F for 2-1/2 to 3 hours.
  5. Make sure tomatoes do not dry out completely. This may be done a day or two in advanced.
  6. Cool on sheet pan and put in a container in refrigerator if prepping a day prior.

For the Cherry Tomatoes:

  1. Cut in small pieces

For the Balsamic Reduction:

  1. Add Balsamic Vinegar in small sauce pan and cook on low heat. Continue to stir as it starts to bubble up.
  2. Add raw cane sugar to thicken it up. Remove from heat. Be careful not to over cook it as it gets thicker as it cools down.

Assemble the Pizza:

  1. Preheat oven to at least 500° F if cooking in a conventional house hold oven and let it heat it for a full hour before you intend to cook. The higher the temperature the better! If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.
  2. Stretch out dough to approx. 10” inches
  3. Carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan, and shake the peel, board or pan back and forth a few times to make sure the dough can move. If you are using a sheet pan, lightly oil the pan, then stretch the risen dough into the shape of the pan.
  4. Brush dough with extra virgin olive oil
  5. Sprinkle salt around the edge of dough
  6. Dust entire dough with parmesan and oregano
  7. Sprinkle on the mozzarella
  8. Place 6 pieces of roasted tomatoes around dough
  9. Sprinkle in the chopped fresh cherry tomatoes
  10. Leave space in center for Burrata

Gently slide the pie onto the stone or tiles in oven, starting at the back and working your way toward its front.

Cook until the dough rises and begins to golden. At least three minutes (oven’s vary so watch your timing).

Pull out pizza and put Burrata into the center of pizza. Put back in oven for 1-2 minutes so Burrata warms and the pizza is nice and crunchy to the way you like it.

Once its complete, pull out. Drizzle olive oil on the edges, add lots of fresh basil, drizzle a balsamic reduction and more parmesan.

Enjoy this magical summer pizza!

Megan, The Market Pizza Witch

Ingredients available at the Stockton Market

Pre-made Pizza Dough: Market Pizza

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Heirloom & Cherry Tomatoes, Basil: Blue Moon Acres

Cheese: Manny’s All Natural Meats


Jack’s Corn Chowder With Shrimp & Potatoes

Jack’s  Corn Chowder With Shrimp & Potatoes

Super fun and delicious Corn Chowder recipe from Sharon at COTTAGE SPICE CO.


3 Tbsp. butter
½ cup sweet onion, chopped
2 carrots diced
2 garlic cloves, minced
30 oz. clam stock
1 cup light cream
5 medium potatoes, cubed
Kernels from 3 large ears of corn, uncooked
1 lb. shrimp, cut into thirds
1 Tbsp. freshly squeezed lemon juice
½ cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. sugar
Cayenne pepper to taste
Salt & pepper, to taste


Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until tender (8 minutes). Stir in garlic, cook an additional minute.

Pour in the clam stock & cream. Bring to a boil and quickly reduce to a simmer. Add the potatoes and corn and cook for 10 min. Add shrimp and simmer for 5 more minutes.

Stir in the cheeses.

Sprinkle with parsley, basil, sugar, cayenne, salt & pepper.

Simmer 40 minutes, stirring occasionally.



Ingredients available at the Stockton Market

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Vegetables: Blue Moon Acres

Cheese: Highland Gourmet

Caricatures by Barbara Thornton Haas

Caricatures By Barbara Thornton Haas

As part of the Fundraiser for the Stockton Fire Company, Barbara Thornton Haas will be at the market and donating her skills as a caricature artist beginning at 11am.

Barbara has been creating caricatures and making people smile for as long as she can remember. In as little as 5-6 minutes per person, Barbara has the ability to capture a persons’ likeness in an incredibly accurate whimsical caricature.

So stop in, bring your big smile for Barbara to capture and support this great community institution!

Visit Barbara’s website here:


Lulu’s Rescue is Returning the Market for a “Meet & Greet”

Lulu’s Rescue Is Returning The Market For A “Meet & Greet”

Lulu’s Rescue will be at the market with some dogs from 10am until 12pm on Saturday June 9th and Saturday June 23rd weather permitting.

Lulu’s Rescue is an organization that rescues dogs and tries to find good homes. Their mission is to end the daily killing of thousands of adoptable dogs in the US and to break the cycle of homelessness through spay/neuter outreach, humane education, and rescue efforts. They are committed to finding the best homes for these amazing creatures, ones in which they can flourish and live out their natural lives surrounded by loving care and kindness.

Lulu’s will have dogs in need of homes in front of the market from 10am – 12pm, weather permitting.