Weeknight Cherry Tomato Margherita Pizza

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This is a little Sandra Lee of me, but this is a pizza made with refrigerated pizza dough (gasp, gasp from meanie food bloggers who look down on those who don’t do everything from scratch!). You could make your own dough for this. It would be easy enough, but the reason for making this exact pizza is that it’s stupid easy but will taste amazing. Even if you’re spending a couple extra bucks on the dough, it’s still way cheaper than ordering a pizza!

And I just lovveee cherry tomatoes. They’re so much sweeter than regular tomatoes and give this pizza more flavor than an average margherita pizza has.

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This takes no time at all, prep time is no more than 15 minutes and baking time is another 10-15 minutes, which means dinner on the table in a half hour! This could make for a great appetizer or party food as well. Enjoy!

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Adapted from Bon Appetit

Ingredients:

  • 1 roll refrigerated pizza dough (thin crust if you can find it)
  • 1 12 oz container cherry tomatoes
  • 1 garlic clove, minced
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon dried crushed red pepper flakes
  • 1 4 oz ball fresh mozzarella, diced
  • 1/2 cup chopped fresh basil leaves, plus extra leaves for garnish

Directions:

Remove dough from refrigerator 10 minutes before cooking to make it easier to work with.

Place rack in top third of oven and preheat to 425 degrees F.

Unroll dough on a large baking sheet and pull dough to encompass most of the sheet. Fold over edges of dough to make crust and pinch any tears in the dough to seal.

Heat a large skillet over high heat and then add olive oil. Add tomatoes and sprinkle with salt and pepper. Saute for about 5 minutes, until the tomatoes are starting to break down and are slightly charred. Add the garlic to the pan in the last 2 minutes of sauteing.

Pour the tomatoes into a large bowl and add in red pepper flakes. Add more salt and pepper to season as needed. Using the back of a fork, crush tomatoes in bowl while leaving large chunks.

Sprinkle mozzarella  and chopped basil leaves evenly over the dough, right up to the crust. Spoon tomato mixture evenly, right up to the crust.

Bake pizza for about 10-15 minutes or until the crust is crisp and brown and the cheese is bubbly and beginning to brown.

Garnish with remaining basil leaves and serve hot/

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8 thoughts on “Weeknight Cherry Tomato Margherita Pizza

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