This slow roasted cherry tomato pizza with garlic cream and arugula is a delightful combination of sweet roasted tomatoes, creamy garlic sauce, and peppery arugula. It's a burst of flavors in every bite!
Ingredients: 1 pizza dough store-bought or homemade. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/2 cup heavy cream. Salt and pepper to taste. 1 cup arugula. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. Olive oil for drizzling. Cornmeal for dusting.
Instructions: Preheat your oven to 250C 480F. Place the halved cherry tomatoes on a baking sheet lined with parchment paper. Drizzle them with olive oil, season with salt and pepper, and roast them in the preheated oven for 20-25 minutes or until they become slightly caramelized. Remove and set aside. In a small saucepan, heat the minced garlic and heavy cream over low heat. Simmer for 5-7 minutes, stirring occasionally, until the cream thickens slightly. Season with salt and pepper to taste. Remove from heat. Roll out your pizza dough on a lightly floured surface to your desired thickness. Sprinkle some cornmeal on a pizza peel or baking sheet to prevent sticking. Transfer the rolled-out dough to the pizza peel or baking sheet. Spread the garlic cream sauce evenly over the pizza dough, leaving a small border around the edges for the crust. Sprinkle the shredded mozzarella cheese over the sauce, followed by the roasted cherry tomatoes. Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool slightly. Top the pizza with fresh arugula and grated Parmesan cheese. Slice and serve hot. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
bruna kalil othero
