Updated: Feb 29, 2020
I had been thinking of a name for this pizza and what better way than not literally translate cherry tomatoes into Italian. Having an Italian name to a pizza sound grand than just "The Roasted Cherry Tomatoes + Arugula + Burrata", don't ya agree? It took me a while to pronounce it correctly tho. But after that learning curve, it indeed has a nice ring to it. Pomodori Ciliegini!
I personally think that roasted cherry tomatoes, burrata and arugula is a great combination; the creaminess of the burrata met with the roasted cherry tomatoes plus the herby earthy greens which cut thru' awesomely, is like sex in your mouth. I really think that pizza is its purest form should be without any meat toppings nor any extra cheeses, just like the greens and a few kinds of cheese work their magic.
A few side notes to add. Burrata is a very underrated and underused cheese. It is like fresh mozzarella but with cream on the inside. Imagine cutting into a fresh mozzarella with cream oozing out. I also used a combination of different shades of cherry tomatoes to add more colors to the pizza. If I have a top 5 pizza list, this will be number 4, just a bit lower than the Bianco. Either way, I really do hope you will give this recipe a try.
(Make 2 grilled pizzas)
Roasted Cherry Tomatoes:
Fresh Cherry Tomatoes Preferably Organic & Different Colors, 250g
Sea Salt, Pinch
Black Pepper, Pinch
Dried Basil, Pinch
Dried Oregano, Pinch
Extra Virgin Olive Oil, 1 1/2 TBSP
Grilled Pizza Dough, 2 Dough Balls
Sesame Oil, For Brushing
Truffle Oil, A Drizzle
Fleur De Sel, Pinch
Black Pepper, Pinch
White Pepper, Pinch
Fresh Arugula Leaves, 32 Pieces
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare roasted cherry tomatoes.
Preheat oven to 250 degree celsius or 500 fahrenheit.
In a large mixing bowl, toss together cherry tomatoes, salt, pepper, basil, oregano and olive oil.
Toss until the cherry tomatoes are well coated. Toss, toss, toss.
Transfer onto a baking tray lined with parchment paper.
Wack into the oven and bake for 10 to 15 mins or until the tomatoes start to spit.
*Keep an eye on it as it will burn quickly.*
Remove from the oven and set aside.
*Do not discard the juices. Set the tomatoes aside with the juices.*
Prepare the pizza.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Top the pizza with burrata.
Spread the burrata out evenly.
Distribute the roasted cherry tomatoes evenly over the top.
Drizzle the juices from the tomatoes and truffle oil over the top.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, season with fleur de sel and the 2 peppers.
Garnish with arugula leaves, scattering the leaves evenly over the top.
Repeat the steps for the remaining pizza.