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Curtis’ Tomato Rainbow Pizza

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Curtis' Tomato Rainbow Pizza


65 mins
(+ cooling time)


15 mins






  • 2/3 cup (160ml) lukewarm water
  • 1 1/2 tsp instant dried yeast
  • 1 1/2 tsp honey
  • 1 1/2 tsp extra-virgin olive oil
  • 1 1/2 cups (225g) plain flour, plus more for dusting
  • 3/4 tsp sea salt flakes
  • 2 tsp extra-virgin olive oil
  • 350g Mixed Medley Tomatoes
  • 1 cup (100g) grated mozzarella cheese
  • 2 tbs finely grated Parmesan cheese
  • Flat leaf parsley leaves, to serve (optional)


  1. In a small bowl, whisk the warm water, yeast and honey to blend. Set aside for 5 mins or until foamy. Stir in the oil.
  2. In a food processor, blend the flour and salt. With the machine running, pour in the yeast mixture (dough will be wet). Transfer dough to a floured work surface and knead for 3 mins or until it becomes smooth and elastic. The dough will be very tacky but will release cleanly from your hands.
  3. Form dough into two balls. Place on a floured baking tray and dust the tops with flour. Cover loosely with plastic wrap and set aside in a warm place for 45 mins or until doubled in size.
  4. Meanwhile, position oven rack in bottom third of oven. Preheat oven to 250°C (230°C fan-forced). Line two large baking trays with baking paper.
  5. Sort the tomatoes by colour (red, yellow, orange and maroon). Using a serrated knife, thickly slice the tomatoes crossways.
  6. Stretch out each dough ball with floured hands, or roll out on a floured work surface, until 20-25cm wide (dough does not have to be perfectly round). Transfer to prepared trays.
  7. Working quickly, drizzle and rub the extra oil over the dough. Top with mozzarella and parmesan. Arrange the tomatoes by colour in single concentric circles over the cheese, leaving a 2cm border around dough. Sprinkle with pepper, if desired.
  8. Bake for 15 mins or until crust is crisp and golden brown on bottom. Transfer pizzas to a cutting board and sprinkle with parsley, if using. Cut into wedges and serve.

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