Cherry Tomato Pizza Margherita

A fun and easy dish to make. One hint I learned is to use a rolling pin to crush the fennel seeds. Fresh mozzarella is the key to any great pizza. Any Italian deli or market will have it.

Ingredients: 

1 13.8 oz. tube refrigerated pizza dough
1 tbsp extra-virgin olive oil
1 12 oz bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 tsp fennel seeds, coarsely crushed in plastic bag
1/4 tsp dried crushed red pepper
1 4 oz ball fresh mozzarella in water, diced
4 oz whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish

cherry pizza
Instructions: 

1) Position rack in top third of oven and preheat to 425 degrees. 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.
2) Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Saute 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.
3) 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 - 30 minutes.
4) Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

 
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