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.

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