Ingredients
14 to 16 ounces pizza dough (purchased or homemade)
2 cups black cherry tomatoes, green tops removed
1 tablespoon olive oil
Kosher salt and black pepper, to taste
3 garlic cloves
A pinch of crushed red pepper flakes (or more, if desired)
8 oz fresh mozzarella cheese, sliced
Small fresh basil leaves
Preparation
Place a baking sheet or pizza stone in your oven, and preheat to 425 degrees.
Sprinkle your work surface with flour, and roll the dough out to ½-inch thickness. Gently prick all over with a fork.
Heat a skillet over medium-high heat. Add the olive oil and the cherry tomatoes, and season with kosher salt and black pepper. Cook for about 5 minutes, turning occasionally, until charred. Remove with tongs to a medium-sized bowl.
Grate the garlic cloves with a microplane over the tomatoes, and add the red pepper flakes. Mix to combine, mashing any whole tomatoes with a fork. Season with salt and black pepper.
Remove the baking sheet or pizza stone from the oven, and carefully sprinkle with cornmeal. Carefully lay the pizza dough on the surface. Quickly arrange the cheese slices on the pizza dough, then spoon the tomato mixture over top.
Place the sheet back in the oven and bake for 25 to 30 minutes.
Remove the pizza from the oven, and place the fresh basil leaves on the pizza.
Slice the pizza and serve.
?
Is it spicy?
Nope, a pinch of red pepper flakes only balances out the sweetness for a really delicious flavor.
PRODUCT IN THIS RECIPE:
Olivivero Black Cherry Tomato