Charred Cherry Tomatoes & Pesto PizzaFrom champagnetime 1 year ago
- 3/4 lb cherry tomatoes shopping list
- 1/4 cup panko (Japanese bread crumbs) shopping list
- 2 garlic cloves, thinly sliced shopping list
- 1 shallot, thinly sliced shopping list
- 5 basil leaves, torn shopping list
- 2 Tbs extra-virgin olive oil shopping list
- salt and freshly ground pepper shopping list
- pizza dough shopping list
- 3/4 cup coarsely grated aged Gouda (3 ounces) shopping list
- 6 Tbs freshly grated parmigiano-reggiano cheese shopping list
- basil pesto shopping list
How to make it
- Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
- Preheat the oven to 500°. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.
- On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel.
- Spoon one-sixth of the cherry tomato topping on each round.
- Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.
- Remove from the oven and sprinkle each with 2 tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano.
- Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.
- Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.
- Make Ahead: The cherry tomato topping can be refrigerated overnight; let return to room temperature before using.
- Suggested Pairing: Pair cheesy pizzas with moderately tannic reds such as a Chianti Classico, or, if they aren't covered in tomato sauce—which tends to overwhelm white wines—a crisp white like a Verdicchio.