Cherry Tomato Pizza Margherita

Cherry Tomato Pizza Margherita
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  • 1/3 cup chopped fresh basil leaves plus small leaves for garnish
  • 4 ounces whole-milk mozzarella, diced
  • 1 4-ounce ball fresh mozzarella in water (ovoline), diced
  • ¼ teaspoon dried crushed red pepper
  • ½ teaspoon fennel seeds, coarsely crushed in plastic bag
  • 1 garlic clove, pressed
  • 1 12-ounce bag cherry tomatoes, stemmed
  • + 2 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • 1 13.8-ounce tube refrigerated pizza dough

1. Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border. 2. Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt ...

View full recipe at SpringPad


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