Pomodori Freschi

Name: Pomodori Freschi
Yield: Makes one 12- to 13-inch (30 x 33 cm) pizza
Cuisine: Italy
Ingredients: Extra virgin olive oil; Generous pinch Coarse kosher salt; 10 basil leaves, chiffonade; 10 basil leaves, chiffonade; Bench flour; 1 prepared Grilled Dough; 1 tablespoon light olive oil, plus more for shaping and grilling the dough; 5 ounces (140 g) fresh mozzarella; 5 ounces (140 g) tricolor grape and/or cherry tomatoes, sliced into halves or quarters; 5 ounces (140 g) tricolor grape and/or cherry tomatoes, sliced into halves or quarters

Preparation info

Makes
one 12

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

Apart from the crust itself—a delightful balance of char and chew—the small tomatoes that top this pizza are the star of the show. They’re inspired by the datterini tomatoes popular in much of Italy, though flavorful grape or cherry tomatoes work just as well here.

Ingredients

Bench flour
1 prepared Grilled Dough
1 tablespoon light olive oil

Europe
Italy
Mediterranean
Gluten-free
Vegetarian
Pizza

Method

If using the quick dough, set your oven rack in the middle position, place your baking steel on it, and preheat the oven to 550°F (285°C) for at least 45 minutes; do not start step 3 until the end of the preheat.