Easy & Elegant Tomato, Basil, and Boursin Pizza: A Quick Gourmet Flatbread Delight
Indulge in the vibrant flavors of this delightful Tomato, Basil, and Boursin Pizza, a truly special yet incredibly simple recipe perfect for a quick dinner or sophisticated appetizer. This inviting flatbread masterpiece is generously adorned with a medley of fresh, juicy tomatoes, fragrant basil chiffonade, and a luxuriously creamy, two-ingredient Boursin cheese pizza sauce. Each bite offers a burst of fresh flavor, complemented by the rich, garlicky, and herbaceous notes of the Boursin. It’s an elegant meal that defies its simple preparation, proving that extraordinary taste doesn’t have to be complicated.
Why This Simple Tomato Basil Boursin Pizza Recipe Is a Must-Try
This recipe consistently earns its place as a favorite in my kitchen, and for excellent reasons. Firstly, its visual appeal is simply stunning. The arrangement of plump, sweet cherry tomatoes, often a mix of red and yellow for added charm, alongside delicate tendrils of fresh basil, transforms a simple pizza into a work of art. It’s a dish that looks as good as it tastes, making it ideal for entertaining or a special weeknight meal.
Secondly, and perhaps most importantly, this is an incredibly straightforward recipe to create. As a self-proclaimed pizza enthusiast (though crepes do hold a special place in my heart, running a close second!), I often enjoy experimenting with adventurous combinations, like my Monte Cristo pizza with its unexpected raspberry sauce. However, sometimes the most satisfying recipes are those that embrace simplicity without compromising on flavor.
This Tomato Basil Boursin Pizza perfectly embodies that philosophy. It’s not about complex techniques or obscure ingredients; it’s about highlighting fresh, high-quality components that come together harmoniously. The speed at which it can be prepared is another major advantage, delivering divine flavor in minimal time. This combination of beauty, ease, and outstanding taste is precisely why this tomato basil pizza recipe works so incredibly well.
Essential Ingredients for Your Boursin Pizza
The success of this Boursin pizza recipe hinges on a few key ingredients. Choosing fresh and quality components will elevate your pizza from good to truly exceptional.
Boursin Gournay Cheese with Garlic and Fine Herbs
My adoration for Boursin Gournay Cheese with Garlic and Fine Herbs is well-documented in many of my posts. This incredibly versatile cheese brings a rich, creamy texture and a delightful blend of garlic and herbs to our pizza, serving as the perfect foundation for our sauce. Its unique flavor profile instantly elevates any dish it graces. If you’re curious to learn more about Boursin or wish to explore its use in other dishes, take a look at my Bacon and Boursin Macaroni and Cheese. Should authentic Boursin be difficult to find, you can effortlessly create your own with my Mock Boursin recipe. For those following a plant-based diet, I even have a recipe for Vegan Boursin that can be made right at home. You’ll typically locate Boursin in the specialty cheese section of most grocery stores.
To achieve the perfect spreadable consistency for our pizza sauce, I simply mix the Boursin with a touch of half-and-half. Boursin readily incorporates into the half-and-half, dissolving beautifully to create a smooth, creamy base that spreads easily across the pizza crust without being too thick or heavy.
Fresh Tomatoes: A Medley of Sweetness
When it comes to the tomatoes, you have complete creative freedom. I often opt for mini heirlooms, which provide both vibrant color and concentrated sweetness. However, I’ve successfully used a variety of larger tomatoes too, including Roma, vine-ripened, yellow, or various heirloom types. If you choose larger tomatoes, you can either chop them into bite-sized pieces or slice them thinly – both methods work beautifully. For particularly juicy tomatoes, a quick dab with a paper towel before adding them to the pizza can prevent the crust from becoming soggy. I always recommend using a mix of tomato varieties if possible; it not only enhances the visual appeal of the pizza but also adds layers of subtly different flavors, making each slice feel much more special.
Fresh Basil: The Aromatic Touch
Fresh basil is non-negotiable for this recipe. Its sweet, peppery, and slightly anise-like aroma is the perfect counterpoint to the rich Boursin and juicy tomatoes. We’ll be using basil cut “chiffonade,” which simply means slicing the leaves into beautiful, delicate ribbons. This method not only looks elegant but also ensures that the basil releases its essential oils more readily, infusing the pizza with maximum fresh flavor.
Sea Salt: Enhancing Natural Flavors
The combination of tomato and sea salt is nothing short of magic. The salt enhances the natural sweetness and umami of the tomatoes, making their flavors truly pop. I particularly favor large crystal sea salt over finely ground salt. These larger crystals provide delightful, pungent bursts of saltiness that contrast wonderfully with the sweet tomatoes, creating a more dynamic eating experience. If sea salt isn’t available, kosher salt is a good alternative. However, I strongly advise against using iodized table salt, as its flavor profile can be too harsh and metallic, detracting from the delicate balance of this pizza.
Precooked Pizza Shell: The Foundation of Convenience
For ultimate convenience and a quick preparation time, this recipe calls for a precooked pizza shell. I source mine online by simply searching for “wood grilled pizza crusts,” which offer a fantastic flavor and texture. The key benefit of a precooked crust is that it allows the toppings to cook perfectly without overbaking while waiting for a raw dough to finish. This ensures your fresh tomatoes and basil retain their vibrant qualities. Of course, you can certainly make your own pizza dough if you prefer, or even use alternatives like large tortillas, pita bread, or other types of flatbreads as your base. Just ensure whatever base you choose is either precooked or can bake quickly to match the short cooking time of the toppings.
Parmigiano-Reggiano Cheese: The Authentic Grating
For the final cheesy flourish, insist on using fresh Parmigiano-Reggiano cheese – the real deal. Authentic Parmigiano-Reggiano offers a nutty, savory depth that perfectly complements the other ingredients. Parmesan is naturally a hard cheese, so it’s crucial to grate it fresh. Avoid pre-shredded or pre-grated varieties, as these often contain anti-caking agents that prevent the cheese from melting smoothly and evenly, leading to a less desirable texture on your pizza.
Good Quality Extra Virgin Olive Oil: The Finishing Touch
A final drizzle of good quality, real extra virgin olive oil after baking is optional but highly recommended. It adds a silky richness, a subtle fruity note, and a beautiful sheen that truly completes the pizza, adding an extra layer of “yummm” to the overall experience.
How to Store Tomatoes Properly for Peak Freshness
Many people unknowingly make a common mistake when storing tomatoes: putting them in the refrigerator. While refrigeration might extend their shelf life in terms of preventing spoilage, it comes at a significant cost to their flavor and texture. The cold temperatures of a refrigerator can disrupt the enzymes that give tomatoes their delicious taste and can cause their cell walls to break down, resulting in a mealy, bland texture.
The best way to store ripe tomatoes is at room temperature. Place them stem-side down on your kitchen counter, or in a cool, dry spot, away from direct sunlight. I personally prefer storing them in my countertop veggie basket. If your tomatoes are not yet ripe, a sunny window sill can help them ripen beautifully. Once ripe, move them to a cooler spot to slow down further ripening. This method preserves their firm texture and allows their natural sugars and aromatic compounds to fully develop, ensuring they burst with flavor when you’re ready to use them. For more detailed tips, refer to the FAQs below.
Step-by-Step: Crafting Your Tomato Basil Boursin Pizza
This tomato basil pizza with Boursin pizza sauce is remarkably easy to assemble, ready in just minutes, and, if I do say so myself, an absolute feast for the eyes. The steps to creating this gourmet flatbread are straightforward and efficient:
- **Preheat Oven and Pizza Stone:** Begin by heating your oven to 425°F (220°C) with a pizza stone inside. Allow it to heat for an additional 10 minutes once the oven reaches temperature to ensure the stone is thoroughly hot. This critical step ensures a perfectly crispy crust.
- **Prepare the Boursin Pizza Sauce:** In a small bowl, combine the Boursin Gournay cheese with the half-and-half. Whisk them together until you achieve a smooth, creamy, and easily spreadable sauce. This usually takes no more than a minute.
- **Gather and Prep Toppings:** While the oven heats, take about 5 minutes to prepare your remaining ingredients. This includes halving your mixed cherry and grape tomatoes, slicing your fresh basil chiffonade (into thin ribbons), and freshly grating your Parmigiano-Reggiano cheese.
- **Assemble the Pizza:** Carefully remove the hot pizza stone from the oven and place it on a heat-safe surface like your stovetop. Lay your precooked pizza crust onto the stone. Spread a thin, even layer of the prepared Boursin pizza sauce over the crust (see the note below regarding quantity). Then, artfully arrange your fresh tomato halves and basil ribbons over the sauce. Finish by sprinkling a generous amount of freshly grated Parmesan cheese, a pinch of sea salt, and a dash of fresh cracked pepper. This layering process should take approximately 2 minutes.
- **Bake to Perfection:** Return the pizza stone with the assembled pizza back into the preheated oven. Bake for about 10 minutes, or until the crust is golden brown and toasty, and the toppings are heated through and slightly softened.
- **Serve with a Drizzle:** Once baked, remove the pizza from the oven. If desired, drizzle a little good quality extra virgin olive oil over the top for added flavor and sheen. Slice into 8 sections and serve immediately. This final step takes about 1 minute.
A quick note on the Boursin pizza sauce: The amount of sauce you need will vary depending on the size of your pizza crust. For most standard crusts, I typically use about 1/2 to 3/4 of the prepared sauce. The goal is to create a nice, thin, flavorful layer, not to drown the pizza in sauce. So, don’t feel compelled to use every last drop if it seems like too much; adjust to your crust size and personal preference.
Frequently Asked Questions About This Tomato Basil Pizza
To ensure your tomatoes retain their optimal flavor and texture, avoid storing them in the refrigerator. Cold temperatures can halt the ripening process and degrade their natural compounds, leading to a mealy texture and diminished taste. Instead, store ripe tomatoes in a single layer at room temperature, ideally between 60-70°F (15-21°C). Keep them out of direct sunlight, which can over-ripen them too quickly. If your tomatoes are not yet fully ripe, storing them stem-side down can help them finish ripening while also preventing moisture loss and protecting against bacteria and mold. A cool, dark spot on your counter or in a pantry is ideal once they are ripe.
While I highly recommend a pizza stone for achieving an exceptionally crispy crust and even cooking, it is not strictly essential for making this delicious pizza. A pizza stone absorbs and radiates heat evenly, mimicking a brick oven effect, which results in a superior crust. However, if you don’t own one, you have several excellent alternatives. An inverted rimmed baking sheet, preheated in the oven, can work remarkably well to provide a hot surface for your crust. A cast iron skillet or a dedicated pizza pan can also serve as effective substitutes. The key is to ensure whatever you use is preheated to a high temperature before placing the pizza on it, as this initial burst of heat is what helps create that desirable crispy base.
While this recipe champions the convenience of a premade pizza crust, if you’re eager to craft your own dough from scratch, explore my Sam Adams Beer Pizza Dough. For those who appreciate a homemade touch, you might also enjoy my Homemade Pizza Sauce, enriched with wine and garlic, for future pizza adventures.
Tomato, Basil and Boursin Pizza
Print
Pin
Rate
Equipment
-
pizza stone
Ingredients
- 1 thin precooked pizza shell (about 12-14 inches)
- 1 (5.5 oz) pkg Boursin Garlic and Herb Gournay Cheese
- 1 Tbsp half and half
- 12 oz mixed cherry and grape tomatoes halved for best presentation
- ¼ cup fresh basil leaves sliced chiffonade (thin ribbons)
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- large crystal sea salt for sprinkling, to taste
- fresh cracked black pepper
- good quality extra virgin olive oil for drizzling (optional, but highly recommended for flavor)
Instructions
-
Preheat your oven to 425°F (220°C) with a pizza stone inside. Once the oven reaches temperature, allow the stone to heat for an additional 10 minutes to ensure it is thoroughly hot, which helps create a crispy crust.
-
In a small bowl, whisk together the Boursin cheese and half-and-half until the mixture is smooth, creamy, and easily spreadable.
-
Carefully remove the hot pizza stone from the oven and place it on a heat-safe surface. Lay your precooked pizza crust onto the stone. Spread a thin, even layer of the Boursin sauce over the crust (*see Notes below for sauce quantity guidance). Evenly layer the halved tomatoes and basil chiffonade over the sauce. Sprinkle generously with freshly grated Parmigiano-Reggiano, a pinch of sea salt, and fresh cracked pepper.
-
Return the pizza stone with the assembled pizza back into the preheated oven. Bake for 10 minutes, or until the crust is golden brown and toasty, and the toppings are heated through.
-
Remove the pizza from the oven. To serve, if desired, drizzle the pizza with a little good quality extra virgin olive oil for an added layer of flavor. Slice into 8 sections and enjoy immediately.