herb roasted cherry tomato pesto pizza
The simplest pizzas are often the most satiating, don’t you think?
At least per my definition, I don’t often go hogwild with pizza on the rare occasion I order one from a restaurant. I usually reach for a simple margherita, or something with mushrooms or lots of bell peppers and onions. When I was a kid, sausage all the way.
When I bake a pie at home, I might be more adventurous, especially when autumn rolls around and you see lots of unique produce offerings that pair with an assortment of rich, cozy cheeses and sauces. I’d imagine you’ll see a winter squash pizza roll out when the time comes for butternut to sit upon the throne known as The Grocery Store.
This pizza nods to a timeless combination that in my household never expires: tomato and pesto. I’ve roasted tomatoes more this year than every in my life, and the only logical continuation of that trend was to pile a batch onto a slab of dough. The 8 basil plants I boast also begged for a big batch of pesto sauce. It all came together harmoniously, and deliciously, in a dish you certainly want to make before summer tomatoes slip from your shopping carts.
This pizza is great for slow weekends or weeknights where multitasking might be the vibe. Garlicky roasted tomatoes hang out with a few complimentary toppings for a no-fuss supper that translates nicely into lunch the next day. J’s a cold pizza kind of guy, and this one works great reheated or straight from the fridge. Homemade pesto is dope, but if you have a jar of a store brand, you’re no worse for wear. Less than an hour later, you have pizza!
Maters, Mate
Roasting tomatoes is great if your hair is flying off your head while running around doing 5 different tasks in the evening. These guys need about 25 minutes or so to soften into the juicy, saucy consistency you need for the meal. So, let ’em go and go throw in some laundry, sweep your stairwell, and pour a glass of wine. Not necessarily in that order.
Grab a baking dish, 9 x 9 works fine, and toss the tomatoes with lots of olive oil, oregano, garlic, and a touch of peach preserves. The preserves caramelize the tomatoes a touch and give a lovely sweetness that cuts through the acid. Finish with a heavy pinch of salt and pepper.
Toss the tomatoes in the oven until blistered and popped. Pull the dish out and increase the oven temp to 500 degrees. Nice and hot for a good, crispy bottom.
Pesto is Besto Compared to the Rest-o
My pesto recipes change quite a lot (I could christen the one I’ve been loving lately here on FMG sometime if you’d like!) but my feta pesto is continually my favorite. If you’ve got a formula of your own, have at it, or use leftover from Monday’s Garden Veggie Havarti Sandwich.
Once your oven is ready, sprinkle a baking sheet with cornmeal or spray lightly with oil. I usually make pizza dough nowadays, but store bought from Publix, Whole Foods, or Trader Joe’s is just as good. Divide the dough in half, set one ball on the baking sheet, and push into a pizza shaped disc. You should have a circle around 10 inches diameter. It can look a little rustic. We like rustic here.
Brush the crust with a little oil and bake naked for about 5-6 minutes. This helps the crust hold up to toppings more easily.
The assembly is a breeze. Spread some pesto first. Use a slotted spoon to drain some of the oils from the tomatoes and drop about half the batch onto the pizza. Sprinkle with mozzarella, then parmesan. Bake until the cheese is gooey, melty, and the crust is golden and crisp.
I serve mine simply, with fresh basil, pepper flakes, and black pepper. Easy and phenomenal. Make sure you have a Basic-Ass House Salad on the side and a good crisp wine. Like a good Italian restaurant happy hour at home.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Tomatoes for all occasions:
Whipped Goat Cheese Dip with Chili Marinated Tomatoes
One Skillet Blistered Tomato Basil Marsala Salmon
Warm Burrata and Herb Tomato Bruschetta
Roasted Tomato Chickpea Caprese Sliders
Tomato Basil Orzo Pasta with Burrata
herb roasted cherry tomato pesto pizza
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.
