Roasted Cherry Tomato Pizza Poppers

Roasted Cherry Tomato Pizza Poppers Enlarge Image
12Kviews
8 users rated this recipe an average rating of 3.5
Makes:
56 servings
Serving Size:
1 popper
Prep:
1 hr
Grill:
12 mins to 13 hrs
Stand:
10 mins
Rate me!


Roasted Cherry Tomato Pizza Poppers

Ingredients
2
pints red and yellow cherry or grape tomatoes, halved
1
tablespoon extra virgin olive oil
1
clove garlic, minced
2
teaspoons balsamic vinegar
1/2
teaspoon dried oregano, crushed
2
1 pound loaves frozen pizza dough, thawed
1/4
cup extra virgin olive oil
1
teaspoon dried oregano, crushed
1
teaspoon dried basil, crushed
12
ounces deli-sliced mozzarella, cut into 2 inch pieces
 
Small Fresh Basil Leaves (optional)

Directions

  1. In a 13x9x2-inch disposable foil pan combine tomatoes, 1 tablespoons oil, garlic, vinegar and 1/2 teaspoon dried oregano.
  2. For a charcoal grill, grill directly over medium coals for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Place pan on grill rack. Cover and grill as above.)
  3. Meanwhile, on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15x12-inch rectangle (covering dough and letting rest occasionally during rolling). Cover dough loosely and let rest 10 minutes. Cut out circles using a 2 to 2-1/2-inch round cutter. Discard trimmings. Place circles on lightly greased baking sheets. Combine the 1/4 cup olive oil, 1 teaspoon oregano, and basil in a bowl. Brush mixture over both sides of the dough circles. Prick circles with a fork.
  4. For a charcoal or gas grill, place about a dozen* dough circles directly onto the well oiled grill rack directly over medium coals. Cover and grill 2 minutes. Turn the circles over, press down to flatten, and top each with 1 piece of cheese. Close grill and cook until the cheese melts and the dough is cooked through, about 2 minutes longer. Transfer to a baking sheet and top each with a spoonful of cooked tomatoes. Repeat with remaining circles, cheese, and tomatoes. Keep cheese topped dough rounds warm in a 250 degree F oven or serve at room temperature. Repeat with remaining dough rounds.
  5. If desired, sprinkle with basil leaves. Makes 56 to 60 poppers.

From the Test Kitchen

Oven Method:

Preheat oven to 450 degrees F. Cook tomatoes in oven for 10 to 12 minutes, stirring occasionally. Bake dough rounds on baking sheets for 7 minutes; turn and top with cheese. Return to oven and bake 2 minutes more. Top with tomatoes as above.

Oven Method:

Preheat oven to 450 degrees F. Cook tomatoes in oven for 10 to 12 minutes, stirring occasionally. Bake dough rounds on baking sheets for 7 minutes; turn and top with cheese. Return to oven and bake 2 minutes more. Top with tomatoes as above.

Grill or bake dough rounds but do not top with cheese. Just before serving top with cheese and return to grill (about 12 at a time) over medium-low heat or place on baking sheet. Grill or bake in a 350 degrees F oven for 2 minutes or until cheese melts.

Grill or bake dough rounds but do not top with cheese. Just before serving top with cheese and return to grill (about 12 at a time) over medium-low heat or place on baking sheet. Grill or bake in a 350 degrees F oven for 2 minutes or until cheese melts.

*

Don't try to grill more than a dozen rounds at a time or some of then will be overcooked.

*

Don't try to grill more than a dozen rounds at a time or some of then will be overcooked.

Nutrition Facts

(Roasted Cherry Tomato Pizza Poppers)
    Per serving:
  • 64 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 3 mg chol.,
  • 104 mg sodium,
  • 8 g carb.,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...