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Pizza with Roasted Cherry Tomatoes
Pizza with Roasted Cherry Tomatoes
(Pizza con Pomodorini Arrostiti)
 
 
Ingredients:
 
2 and 1/4 cups (or more) all-purpose flour
1 and 1/2 teaspoon active dry yeast
1 and 1/2 pounds cherry or grape tomatoes
2/3 cup freshly grated Parmigiano cheese, divided
2 cups grated mozzarella cheese (about 8 ounces), or 6 ounces buffalo mozzarella, thinly sliced, divided
Chopped fresh basil
7 and 1/2 tablespoons extra-virgin olive oil, divided
2 teaspoons sugar
1 teaspoon kosher salt, plus more
Freshly ground black pepper
Semolina (for dusting)
 
Directions:
 
Combine 3/4 cup warm water (105-115F), sugar, and yeast in a large bowl.

Let sit until spongy, 4-6 minutes.

Mix in 1 and 1/2 tablespoons olive oil and 1 teaspoon salt.

Stir in 2 and 1/4 cups flour.

Turn out onto a work surface.

Knead until smooth and elastic, adding more flour if sticking, about 5-6 minutes.

Grease a large bowl with 1 tablespoon olive oil.

Add dough, cover bowl with plastic.

Let rise until doubled, about 1 and 1/2 hours.

Position one rack in top third of oven and another in bottom third.

Place a pizza stone on top rack and preheat oven to 500F.

Scatter tomatoes on a large rimmed baking sheet.

Add 1 tablespoon olive oil, toss, and season with salt and pepper.

Place on lower rack.

Roast until skins split, 10-12 minutes.

Let cool on rack.

Continue heating pizza stone for 45 more minutes.

Sprinkle a pizza peel or rimless baking sheet with semolina.

Divide dough in half.

Roll or stretch each into a 13 by 9-inch rectangle.

Cover with kitchen towels.

Let stand for 15 minutes.

Transfer 1 rectangle to prepared pizza peel.

Brush with 2 tablespoons olive oil.

Sprinkle with half of the Parmigiano cheese, then mozzarella cheese.

Top with half of the tomatoes.

Season with salt and pepper.

Set front of peel at far edge of stone.

Gently jiggle peel side to side, sliding pizza onto stone as you remove peel.

Bake until crust is browned and crisp, 9-10 minutes.

Using peel, transfer pizza to work surface.

Garnish with basil.

Slice and serve.

Repeat to make second pizza. Makes 4 to 6 servings.
 
That's it!
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