Positano Pizzas
- Level: Easy
- Total: 1 hr 15 min
- Active: 50 min
- Yield: 6 servings
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- Level: Easy
- Total: 1 hr 15 min
- Active: 50 min
- Yield: 6 servings
Ingredients
1 pint cherry tomatoes
4 cloves garlic, peeled and smashed
2 sprigs fresh basil
1/2 teaspoon salt
Extra-virgin olive oil
1 pound pizza dough
1/2 cup grated mozzarella
1/2 cup grated Parmesan
1/2 teaspoon dried oregano
Directions
- Preheat the oven to 375 degrees F.
- Pierce each tomato with the tip of a pairing knife. On a small baking sheet, combine the tomatoes, garlic, basil, salt and 3 tablespoons olive oil. Toss to coat. Roast until the tomatoes begin to blister, 30 minutes. Set aside to cool.
- Increase the oven temperature to 425 degrees F.
- On a lightly floured board, roll out the pizza dough to a 1/4-inch thickness. With a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts. Transfer to a baking sheet, and bake until lightly puffed and starting to brown, 12 minutes. Let cool slightly.
- Slice the hearts in half horizontally, like a sandwich bun. Divide the mozzarella and the roasted tomato mixture among the bottom halves, and sprinkle with the Parmesan. Cover with the top halves. Brush the tops with 2 tablespoons olive oil, and sprinkle with the oregano.
- Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired.
