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*Cherry Tomato Pizza Margherita
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Cherry Tomato Pizza Margherita
· 1 tablespoon extra-virgin olive oil
· 1 1/2 pints cherry tomatoes, stemmed
· 1 garlic clove, pressed
· 1/4 teaspoon dried crushed red pepper
· 1 4-ounce ball fresh mozzarella in water, diced
· 4 ounces shredded mozzarella
· 1/3 cup chopped fresh basil leaves plus small leaves for garnish
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Position rack in top third of oven and preheat to 425°F. Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 10-15 minutes, or until golden.
