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 using a lower temperature oven, preheat to its highest setting.

If using store-bought dough, let it come to room temperature for 30 minutes. Lightly dust a work surface with flour and stretch or roll the dough to a 12-inch round, leaving a slightly thicker rim. Brush the top of the dough lightly with 1 to 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Set on a piece of parchment for transfer to the oven.

Toss vegetables

In a bowl, combine halved cherry tomatoes, pepper strips, and peeled garlic cloves. Drizzle with 3 tablespoons olive oil, add 1 teaspoon salt, 1 teaspoon black pepper, and the fresh thyme or oregano if using. Toss to coat evenly.

Roast

Spread the vegetables and garlic in a single layer on a rimmed baking sheet. Roast on the middle rack of the preheated oven (or in a 425°F / 220°C oven if not roasting at pizza temp) for 18–25 minutes, until the tomatoes are blistered and beginning to burst, peppers are tender with slight char, and garlic is soft and caramelized. Remove from oven and let cool slightly. If garlic cloves are large, gently smash them with the back of a spoon to release roasted garlic paste.

If you prefer more concentrated tomato flavor, after roasting you can let the cherry tomatoes cook down an additional 5–10 minutes on medium-low on the stovetop to reduce juices; otherwise reserve juices to spoon onto the pizza.

Using a pizza peel or the back of a sheet pan, transfer the oiled dough on the parchment to the preheated stone or inverted baking sheet. Quickly distribute the roasted cherry tomatoes and peppers over the dough, leaving the rim clear. If the roasted vegetables have excess juices, spoon them sparingly to avoid soggy dough.

Top with torn or sliced fresh mozzarella, distributing evenly. Scatter small pieces of roasted garlic across the pizza (or spread the softened roasted garlic on the dough base before adding vegetables for more integrated garlic flavor). Sprinkle the parmesan if using.

Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and cheese is melted and slightly browned in spots. If your oven temperature is lower, bake 10–14 minutes, watching for doneness.

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil leaves over the top, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle red pepper flakes to taste. Slice and serve immediately.