Cherry Tomato Pizza

October 7, 2010

Goodbye cherry tomatoes! Oh how I will miss you while you’re gone.

I wanted to give the last of these beauties a show-stopping final sendoff.

This is a great pizza. But truthfully, I don’t love this pizza as much as I love my Roasted Cherry Tomato and Goat Cheese Tart. Which, I should mention, is my most popular post to date by a landslide. It is not hard to see why. (If you’re interested, second place is Killing and Preparing a Lobster for the Grill).

But this pizza is simple and delicious. Roll or stretch out pizza dough. Roast garlic. Scatter cheese and cherry tomatoes. Sprinkle salt and pepper. Bake. Cover with basil.

Bon voyage cherry tomatoes. Bon voyage summer. And what a great summer it was.

Will and I got engaged.

We went to a rodeo with Will’s aunt, Ann. (I am still waiting to go to another so I can say, “Well, it’s not my first rodeo.”)

And we hiked in lots of beautiful places with lots of wonderful friends.

Goodbye cherry tomatoes. Goodbye summer. It’s been fun.


I prefer roasted rather than raw garlic on this pizza because of the sweet and mellow flavor.

Serves 5-6 people


Pizza dough, about 1lb (homemade or store-bought. Click here for how to make your own, and if you do double the dough recipe)

Olive oil

1/4 cup cornmeal

Roasted garlic (click for recipe)

1/2 cup grated parmesan cheese

8oz fresh mozzarella

2.5 pints cherry tomatoes (the more colors the better!)

Kosher salt

Freshly ground pepper

3/4 cup julienned basil


One to two hours before making, take pizza dough out of fridge and allow it to come to room temperature (it makes it easier to work with). Make roasted garlic.  Preheat oven to 475

Spread a thin layer of olive oil on cookie sheet or pizza sheet. Sprinkle cornmeal over olive oil. Roll or stretch pizza dough to fit sheet.

Lay mozzarella slices on paper towels to absorb moisture, then sprinkle lightly with salt.

Smoosh roasted garlic cloves with your fingers, placing it all over the pizza. Grate parmesan cheese over pizza. Arrange mozzarella slices and cherry tomatoes over pizza. Sprinkle pizza with black pepper and salt.

Bake it for about 8-14 minutes, tossing an ice cube into the oven about every 3 minutes to crisp and brown the crust. Pizza is done when crust is light to medium brown and kitchen smells unbearably delicious. Take pizza out of oven.

Sprinkle with basil. Serve and enjoy.


3 Responses to “Cherry Tomato Pizza”

  1. Leah Says:

    Those pictures made me so happy. Love you.

  2. Noel Bigham Says:

    You are so cute!! I love reading your blog. It always makes me laugh.

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