Roasted Tomato Basil Pizza
This Roasted Tomato Basil Pizza brings together the freshness of basil and the sweetness of roasted tomatoes for a delightful homemade meal.
Equipment
- 1 Baking Sheet for roasting tomatoes
- 1 pizza stone optional, for baking
- 1 Mixing Bowl large
- 1 Pizza Peel or inverted baking sheet
Ingredients
Pizza Dough
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil
Toppings
- 2 cups cherry tomatoes halved
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves
Instructions
Preparation
- In a large bowl, mix flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface until smooth and elastic. Let rise in a warm place for 1 hour.
- Preheat oven to 425°F. Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes.
- Preheat oven to 475°F with a pizza stone inside. Roll out dough on a floured surface. Spread tomato sauce, layer roasted tomatoes, and sprinkle mozzarella cheese.
Serving
- Slide pizza onto hot stone and bake for 10-12 minutes until crust is golden. Top with fresh basil leaves and serve hot.
Storage
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes.
Notes
Pro Tips: Ensure your dough is at room temperature before rolling out to avoid tearing. Preheat the pizza stone for a crisper crust. Ingredient Substitutions: Use gluten-free flour for a gluten-free crust. Replace mozzarella with dairy-free cheese for a vegan option. How to Serve: Pair with a light salad or a chilled glass of white wine. Storage & Freshness: Store in an airtight container and consume within 3 days for optimal freshness. Make-Ahead Tips: Prepare the dough a day ahead and let it rise in the refrigerator overnight.