Pomodori Pizza Recipe

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or a well-floured pizza peel. Brush the surface lightly with 1 tablespoon extra-virgin olive oil and sprinkle the teaspoon of fine sea salt evenly over the dough.

Roast the Vegetables

Toss the cherry tomatoes, whole unpeeled garlic cloves, and the halved or quartered bell pepper in 2 tablespoons olive oil, 1 teaspoon coarse salt, 1 teaspoon freshly ground black pepper and 1 teaspoon balsamic vinegar. Spread in a single layer on a rimmed baking sheet.

Roast on the middle rack (or next to the preheating stone if you prefer) at 425°F (220°C) for 20–25 minutes, until the tomatoes are blistered and slightly collapsed, the pepper skin is charred in spots and garlic is soft when pierced. If the pepper skin is heavily charred, allow to cool then peel and discard skin and seeds; otherwise slice into strips. Squeeze roasted garlic cloves from their skins once cool enough and mash lightly with a fork.

If you prefer more concentrated flavor, after roasting toss tomatoes and pepper strips with a teaspoon of the roasting oil and gently crush some tomatoes with the back of a spoon to release juices. Taste and adjust seasoning with a pinch more salt if needed.

Distribute the roasted cherry tomatoes (including some of their juices), roasted pepper strips, and bits of mashed roasted garlic evenly over the oiled pizza dough, leaving a 1/2-inch border for the crust. Tear or slice the fresh mozzarella into pieces and arrange on top in an even layer.

Using the parchment paper or a lightly floured pizza peel, transfer the assembled pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is deeply golden and cheese is melted and bubbling. If your oven is cooler, bake 12–15 minutes and watch for browning.

During the last minute of baking, if you like a touch of char, move the pizza briefly to the top rack or switch to broil for 30–60 seconds—watch carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board. Scatter fresh basil leaves over the hot pizza, sprinkle 2 tablespoons grated Parmigiano-Reggiano if using, drizzle 1 teaspoon olive oil over the top and sprinkle the optional 1/4 teaspoon crushed red pepper flakes to taste.

Let rest for 2–3 minutes, slice into 6–8 pieces and serve hot.