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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Cherry Tomato Pizza Poppers

Makes: 56 to 60 servings
Serving size: 1 popper
Prep 1 hr Grill 12 mins to 13 hrs Stand 10 mins
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 - 14  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 KitchenOven 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)
  • Servings Per Recipe 56,
  • cal. (kcal) 64,
  • Fat, total (g) 2,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 1,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 104,
  • Potassium (mg) 32,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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