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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

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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Increase the oven temperature to 425 degrees F.
  4. 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.
  5. 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.
  6. Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired.