Rustic Heirloom Tomato and Basil Tart

Prepare a medium-hot fire [400°F (200°C)] in a wood-fired oven or cooker.

Arrange the tomato slices in a single layer on paper towels and lightly salt. Let drain for 10 minutes, then gently squeeze to remove more juice.

Prepare pizza dough per package instructions.

Combine 1/4 cup of the basil, the fontina, and oregano. In a separate bowl, combine 2 tablespoons of the bread crumbs and the 1/2 teaspoon kosher salt. Arrange the cheese mixture on the rolled-out dough, leaving a 1 1/2-inch border. Dust with the bread-crumb mixture.

Arrange half of the tomatoes, overlapping the slices, over the cheese. Sprinkle with the remaining corn kernels, lightly salt, and dust with the remaining bread crumbs. Arrange the second layer of tomatoes on top and sprinkle lightly with salt and the cracked black pepper.

Bake in the oven for 20 minutes; remove and top the center with the crumbled goat cheese. Press the cheese lightly into the tomatoes. Return to the oven and bake for another 20 minutes, or until the crust is golden.

Remove from the oven and set aside for at least 20 minutes or up to 45 minutes. Sprinkle the tart with the remaining basil leaves; cut and serve at room temperature.

Cut and Enjoy!