Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella Recipe

[Photographs: J. Kenji Lopez-Alt]
Read more: Neapolitan Pizza With Cherry Tomatoes, Mozzarella, Garlic, and Basil
- Yield:Makes four 10- to 12-inch pizzas, serving 4
- Active time: 45 minutes
- Total time:3 hours
- Rated:
Ingredients
- 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
- 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
- Kosher salt
- 1 pound fresh mozzarella, torn into rough chunks and drained
- 8 medium cloves garlic, thinly sliced
- 2 pints cherry tomatoes, split in half
- 4 to 6 ounces grated Parmesan cheese
- 24 fresh basil leaves
- 1/4 cup extra-virgin olive oil
Directions
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1.
Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
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2.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
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3.
When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
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4.
Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
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5.
Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
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6.
Repeat steps 4 through 6 for remaining pizzas.
This Recipe Appears In
Neapolitan Pizza With Cherry Tomatoes, Mozzarella, Garlic, and BasilAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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