Roasted Cherry Tomato Pizza

Sometimes the best ideas come out of nowhere. We had a massive surplus of cherry tomatoes at the end of the summer and we couldn’t eat them fast enough. Handsome had been saying that he was craving pizzas, so I had a couple of ready to bake pizza bases in the cupboard, plus I had some lovely fresh buffalo mozzarella hanging out in the refrigerator with no recipe in mind. Add to this some fresh basil from my garden and I started to get an idea… I thought about doing some fresh tomato sauce for the pizza, using basil and chopping up the tomatoes in the food processor, but it seemed such a waste of the beautiful little tomatoes that I knew I had to do them more justice. Cue the idea for roasted tomato pizza. This was far better than we could have hoped for. And it was so FRESH! All these lovely summer flavors on one hot and savory bread base. If you have any tomatoes left, try this now!


  • 1 lb cherry tomatoes, halved (leave the seeds etc in)
  • 1 clove garlic, minced
  • a splash of good olive oil
  • 1/2 teaspoon oregano
  • a good grind of freshly milled salt and pepper
  • Pizza base (make your own if you want, it’ll certainly taste better, but it’s not necessary)
  • Fresh buffalo mozzarella, sliced to medium thickness rounds, about 1/2 cm
  • Fresh basil, roughly torn


  1. Preheat oven to 375 degrees F.
  2. Combine the halved tomatoes, garlic, olive oil, oregano, salt and pepper by hand mixing on an oven tray.
  3. Roast in oven for 30-45 minutes, turning twice. You are looking for charred edges and most of the moisture to be gone.
  4. Allow tomatoes to cool.
  5. Place tomatoes on pizza base, cover with the mozzarella slices and cook according to the base instructions, usually about 15 mins at 400 degrees F.
  6. For the final flourish… sprinkle with the chopped basil and some more black pepper. Incredible!


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