Roasted Tomato Pizza Poppers Recipes

ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES

Steps:

• Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
• Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon 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 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and 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.

ROASTED TOMATO PIZZA POPPERS

Steps:

• Prepare roasted cherry tomatoes. meanwhile, on lightly floured surface, roll pizza dough one loaf at a time into a 15 x 12 inch rectangle. if dough becomes difficult to roll, cover and let rest occasionally. Cover dough loosely and let rest for 10 minutes.
• Preheat oven to 450. Using a 2 to 2 1/2 inch round cutter, cut circles from dough. Discard trimmings. Put dough rounds on lightly greased baking sheets. In small bowl, mix oil, oregano, and basil; brush over both sides of each dough round. Prick rounds all over with a fork.
• Bake dough rounds on baking sheets for 7 minutes; turn and top with cheese. Return to oven and bake 2 minutes more. Keep warm til ready to serve. Repeat with remaining dough rounds and cheese.
• Top each round with a spoonful of roasted cherry tomatoes. if desired, garnish with basil leaves. Serve warm. or at room temperature.
• Roasted Cherry Tomatoes: Preheat oven to 450. In a 13 x 9 inch baking pan, mix 2 pints red and/or yellow cherry or grape tomatoes, halved; 1 Tbsp. olive oil, 2 to 4 cloves garlic, minced, 2 tsp. balsamic vinegar and 1/2 tsp. dried fresh oregano, crushed, or 1 tsp snipped fresh oregano. Roast for 10 to 12 minutes or til tomatoes are wilted, stirring occasionally.