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Positano Pizzas

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 6 servings
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1 pint cherry tomatoes

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

4 cloves garlic, peeled and smashed

2 sprigs basil

1 pound pizza dough

1/2 cup grated mozzarella

1/2 cup grated parmesan

2 tablespoons extra virgin olive oil

1/2 teaspoon dried oregano


  1. Preheat the oven to 375 degrees F.
  2. Pierce each tomato with the tip of a pairing knife. On a small straight sides baking sheet toss together the tomatoes, olive oil, salt, garlic and basil. Toss to coat and roast for 30 minutes or until the tomatoes are beginning to blister. Remove from the oven and set aside to cool.
  3. Turn the oven up to 425 degrees F.
  4. On a lightly floured board, roll out the pizza dough to 1/4 inch thickness. Using a cookie cutter or the tip of a sharp knife cut 6 -5 inch hearts and place them on a straight sided baking sheet. Bake the heart for about 12 minutes or until lightly puffed and beginning to brown. Remove from the oven and let cool slightly. Split the hearts in half through the equator like you are making a sandwich. Divide the mozzarella and tomatoes evenly over the cut side of the bottom half. Sprinkle evenly with the parmesan and top with the other half of the dough. Brush the tops with olive oil and sprinkle with oregano. Bake for an additional 5 minutes or until the cheese is melted and the tops are golden. Serve warm drizzled with more olive oil if desired.