herb roasted cherry tomato pesto pizza
When you have a cheesy craving and you need pizza nooooow.
Ingredients
- 2 cups cherry tomatoes
- 1/2 cup extra virgin olive oil
- 2 tbsp peach preserves (or honey)
- 4 oregano sprigs
- 6 cloves garlic, smashed
- 1 lb pizza dough, homemade or store bought
- 1/2 cup basil pesto, homemade or store bought
- 1 cup low moisture mozzarella cheese, shredded
- 1/2 cup fresh parmesan cheese. grated
- fresh basil, to serve
Instructions
- Preheat oven to 425 degrees.
- In a 9 x 9 inch casserole dish or oven-safe pan, combine the tomatoes, olive oil, peach preserves or honey, oregano, garlic, and a big pinch of salt and pepper. Roast for 25-30 minutes until very tender and bursting. Remove.
- Increase the oven temperature to 500 degrees. Sprinkle a large baking sheet lightly with cornmeal.
- Divide your dough into 2 balls. Working with one of the halves, set onto the baking sheet; roll and push into a roughly 10 inch circle with the edge slightly thicker than the middle.
- Poke holes in the center of the dough with a fork and brush the whole thing with about 1 tablespoon olive oil. Bake for 5 minutes until lightly golden. Spread half of the pesto on the bottom. Use a slotted spoon to transfer half of the tomatoes to the pizza. Top with the mozzarella, then the parmesan. Bake 6-8 minutes longer until the cheese melts and the crust is golden to your liking. Repeat prep and baking with the second dough ball.
- Serve hot with lots of red pepper flakes, black pepper, and basil.