Roasted Cherry Tomato Pizza with Fresh Mozzarella and Basil
By Elizabeth Ciobanu ·
A simple white pizza topped with blistered cherry tomatoes, melty fresh mozzarella and fresh basil.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 3 servings
Ingredients
- 1 lb pizza dough, homemade or store-bought
- 2 cups cherry tomatoes, red and yellow, halved
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 8 oz fresh mozzarella, torn into pieces and patted dry
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 handful fresh basil leaves
- Cornmeal or flour, for the pan
Instructions
- Heat the oven to 475°F with a pizza stone or baking sheet on the lower rack.
- Toss the tomatoes with 1 tablespoon of the olive oil, the salt and the pepper. Roast them on a lined baking sheet for 10 to 12 minutes, until soft and blistered.
- Stretch the dough into a 12-inch circle on a floured counter, then move it to a pan or parchment dusted with cornmeal.
- Stir the garlic into the remaining olive oil and brush it over the dough, leaving a 1-inch border.
- Scatter the mozzarella over the dough, then the roasted tomatoes. Sprinkle with oregano and red pepper flakes.
- Bake for 12 to 15 minutes, until the crust is deep golden with a few dark spots and the cheese is bubbling.
- Top with fresh basil, slice and serve.
Make the crust: Easy Homemade Pizza Dough
Notes
- For the crust, use our Easy Homemade Pizza Dough recipe.
- Pat the mozzarella dry so the pizza doesn't get soggy.
- Add the basil after baking so it stays bright green.