Make it a pizza night this summer with the easy recipe below from the upcoming new cookbook Pizza! Pizza! Pizza! by Sara Haas. It’s delicious AND super doable for a quick weeknight meal.
ROASTED TOMATO MARGARITA PIZZA
Makes: One 10-inch pizza
Talk about flavor! Have you ever roasted cherry tomatoes? If you haven’t, now is the time! When tossed with oil, salt and black pepper and roasted, they pop open, caramelize, and become super sweet. They are one of the most perfect toppings for pizza! It’s important to know that this pizza can be a bit heavy. Because of that, I usually bake it on parchment so that I can easily transfer it to and out of the oven.
Ingredients
1 pint cherry tomatoes, washed and dried
3 tablespoons extra-virgin olive oil
2 cloves garlic
¼ teaspoon kosher salt
¼ teaspoon black pepper, divided
1 ball dough of your choice, at room temperature
4 ounces fresh mozzarella, sliced
1 cup fresh basil, torn
Directions
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
Toss the tomatoes with the olive oil, garlic, salt and ⅛ teaspoon black pepper. Spread tomatoes out onto a foil-lined baking sheet and place on top oven rack. While the oven is preheating, bake the tomatoes, stirring once halfway through cooking, until tomatoes are blistered and juicy, 15–20 minutes. Note: Keep your eye on these tomatoes since they’ll be cooking in the oven as it’s preheating.
Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough, shape into a circle and transfer to prepared peel or parchment. Top stretched dough with roasted tomato mixture and cover with mozzarella slices. Sprinkle on top with the remaining ⅛ teaspoon black pepper.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Remove the pizza from the oven and transfer it to a cutting board. Garnish with basil, cut into slices and enjoy immediately.
SARA HAAS, RDN, LDN is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com, and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips. She is a co-author to Fertility Foods and the author of Pizza! Pizza! Pizza! and Taco! Taco! Taco!
