Cherry Tomato Pizza Margherita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 13.8-ounce tube refrigerated pizza dough1 tablespoon extra-virgin olive oil1 12-ounce bag cherry tomatoes, stemmed1 garlic clove, pressed1/2 teaspoon fennel seeds, coarsely crushed in plastic bag1/4 teaspoon dried crushed red pepper1 4-ounce ball fresh mozzarella in water (ovoline), diced4 ounces whole-milk mozzarella, diced1/3 cup chopped fresh basil leaves plus small leaves for garnish
Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
Serving Size: Makes 4-main course servings
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
Serving Size: Makes 4-main course servings
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 18.9 g
- Cholesterol: 40.0 mg
- Sodium: 980.3 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 5.4 g
- Protein: 16.1 g
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