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My Grilled Pizza: Sunburst Cherry Tomato

Updated: Jun 17

Grilled pizza might evoke thoughts of outdoor barbecues, but my Slow Roasted Cherry Tomato Grilled Pizza brings all that grilled goodness indoors, using just a stovetop griddle. This dish stands out by combining the deep, sweet flavors of slow-roasted cherry tomatoes with the creamy, fresh burst of burrata, all atop a beautifully charred crust.

The roasting process for the tomatoes enhances their natural sweetness, making them the perfect complement to the rich burrata. Every element of this pizza has been thought out to deliver a symphony of flavors, from the smoky undertones of the grilled dough to the vibrant, fresh finish of arugula.

Preparing this pizza on your stovetop is a delightful process that transforms the kitchen into a pizzeria. You'll start by brushing your homemade dough with sesame oil and then grilling it to crispy perfection right on your griddle.

This method not only gives the pizza that coveted crispy texture but also infuses it with a subtle smokiness that you’d typically expect from outdoor grilling. Once the dough is ready, spreading the burrata and watching it melt into a stretchy, luxurious layer of cheese is particularly satisfying.

I’m excited for you to try making this grilled pizza. It’s my all-time favorite because of how the ingredients come together to create something truly special. Whether you’re cooking for a cozy night in or hosting a dinner, this recipe is sure to impress with its gourmet flair and homemade touch.

So grab your griddle, gather your ingredients, and let’s make a pizza that’s as fun to cook as it is to eat!



(Make 2 grilled pizzas)

  • Slow Roasted Cherry Tomatoes:

  • Cherry Tomatoes, 200g A Combination Of Red and Yellow

  • High Quality Olive Oil, For Drizzling

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Pizza:

  • Grilled Pizza Dough Homemade, 2 Dough Balls

  • Sesame Oil, For Brushing

  • Burrata, 125g

  • Black Pepper, Pinch

  • Arugula, A Handful

  • Reduced Balsamic Vinegar, For Drizzling

  • Extra Virgin Olive Oil, For Drizzling



  • Oven

  • Griddle



  1. Please visit my "Grilled Pizza Dough" page for the recipe.

  2. Prepare roasted cherry tomatoes.

  3. Preheat the oven to 100 degree celsius or 210 fahrenheit.

  4. Place the cherry tomatoes onto a baking dish.

  5. Drizzle some olive oil over the top.

  6. Season with salt and pepper.

  7. Give it a mix until the tomatoes are well coated.

  8. Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy.

  9. *Check at the 1.5 hr mark.*

  10. Remove from the oven and set aside until ready to use.

  11. Prepare the pizza.

  12. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush.

  13. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.*

  14. In a griddle over medium heat, gently place in the dough.

  15. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle.

  16. Brush the top with more sesame oil.

  17. Grill until lightly charred.

  18. Flip the dough.

  19. Immediately turn the heat down to medium-low.

  20. Top the pizza with burrata.

  21. Spread the burrata out evenly.

  22. Season generously with pepper.

  23. Immediately cover the griddle to generate steam so that the cheese will melt.

  24. As soon as the cheese melts and the bottom is lightly charred, remove the cover.

  25. Remove the pizza from the heat and transfer it onto a serving plate.

  26. Distribute arugula and the roasted cherry tomatoes evenly onto the pizza.

  27. Drizzle some reduced balsamic vinegar and extra virgin olive oil over the top.

  28. Repeat the steps for the remaining pizza.

  29. Slice and serve immediately.

Mama Mia...

I could eat this every day...


Recipe Video:

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