Sungold Tomato Pizza
Sungold tomato pizza with a bright and rich confit tomato sauce, fresh basil, and melted mozzarella cheese on a perfectly crispy crust. The best pizza you'll make all summer.
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There are tomatoes and then there are Sungolds. Small, intensely sweet, and almost tropically fruity, the Sungold cherry tomato is one of those ingredients that you buy when you see them and figure out what to do with them later. When I find them this pizza sauce wins every time. It starts with slow-cooking the Sungolds and garlic in olive oil until they’re soft and jammy and full of concentrated flavor (the confit method). Then blending them smooth with a pinch of turmeric that deepens their naturally golden color so the deeply flavored sauce that is genuinely stunning on the pizza.
My husband and I have been on a mission to make the best pizza possible at home. After testing every method available to us, pizza steel is the definitive answer. We have a pizza oven, but with apartment building restrictions we’ve been cooking exclusively indoors. After working through a pizza stone, pizza peel, and baking sheet, the steel consistently produces what we were chasing – a shatteringly crispy underside, a bubbly, blistered crust, and perfectly melted cheese every single time. The same confit technique works beautifully in my confit tomato risotto or confit tomato spaghetti – two more ways to use a batch of Sungolds while they’re at their peak.
Why You’ll Love This Recipe
- The confit method does all the work. Cooking the sauce low and slow in olive oil is the most hands-off way to coax maximum flavor out of a tomato and this blended version makes for a deeply flavorful and rich sauce.
- Multiple cooking methods, one great result. No pizza steel? No problem! This pizza is genuinely delicious made on a pizza stone, baking sheet, grill, or pizza oven with full instructions for every method are included so you can make it with whatever you have.
Key Ingredients in This Recipe
- Sungold tomatoes – Sungold tomatoes are a hybrid variety of cherry tomatoes defined by a “bright” fruity and citrusy flavor some compare to orange juice with a thin skin.
- Garlic – Confiting cloves of garlic with the tomatoes mellows their flavor while adding a complexity to the sauce.
- Olive oil – Either extra-virgin or regular olive oil works well for tomato confit. Save your good finishing oil for salads or drizzling over the finished pizza because the confit process mellows the flavor differences between the two.
- Basil – The basil helps to infuse the confit sauce with a deeper herby flavor while fresh leaves scattered on top of the pizza add a fresh finish.
- Turmeric – A small amount of turmeric adds a deeper color to the Sungold tomato sauce.
- Pizza dough – Either make your own quick and easy pizza dough, or use store-bought dough. Find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells its dough – a great way to support local restaurants!
A full ingredient list with exact amounts can be found in the recipe card below.
Special Equipment
My pizza essentials! To make the best pizza in an oven I recommend using the following:
- Pizza steel – To cook pizza evenly, heat the pizza steel in the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven.
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
For instructions without a pizza stone or in a pizza oven see below!
Pro tip
If you don’t want to make your own dough, I recommend stopping by your local pizza place
Swaps and Substitutions
- Pizza dough – You can swap prepared classic dough for your favorite whole-wheat or gluten-free version.
- Sungold tomatoes – Sungold tomatoes are prized for their bright orange color and fruity flavor profile. Peak season is summer through early fall but if you can’t find them you can substitute with cherry tomatoes, the sauce will still have a great flavor.
- If you don’t have a blender – I find using an immersion blender for sauces extremely easy (plus less cleanup). If you don’t have a blender you can also simply spoon the confit tomatoes over the pizza for a more rustic sauce.
Pro tip
Either extra-virgin or regular olive oil works well for the tomato confit. Save your good finishing oil for drizzling over the finished pizza! The confit process mellows the flavor differences between the two, so there’s no need to use anything expensive here.
How to Cook This Pizza – Method Guide
The method you use determines whether you par-bake or not. A pizza stone or steel retains enough heat to cook the crust and toppings at the same time, no par-baking needed. A baking sheet requires a quick par-bake first to get a crispy bottom before toppings go on.
Pizza Stone or Steel (Recommended)
A preheated pizza stone or steel is the best way to replicate a restaurant-quality crust at home. The retained heat cooks the bottom of the crust rapidly and evenly, while broiling cooks the top, giving you a crispy base without par-baking.
Place your steel (preferred) or pizza stone on the center rack and preheat the oven to its highest temperature (typically 500–550°F) for at least 45 minutes to 1 hour before baking. The longer the preheat, the better the result. I recommend using an infrared thermometer to check the temperature.
Generously dust a pizza peel with cornmeal or semolina flour. Working with one half of the dough at a time, stretch it to your desired shape and transfer to the peel. Add sauce, toppings, and cheese directly (no par-bake needed). Just before cooking, switch the oven to broil. Slide the pizza onto the hot stone or steel and bake until the crust is deep golden brown and the cheese is fully melted and bubbling, about 6 minutes total. Let cool slightly on a wire rack before transferring to a cutting board to slice. Repeat with the remaining dough.
Baking Sheet Method
Don’t have a pizza stone or steel? A rimmed baking sheet works well and is the most accessible option. Par-baking the crust first is essential here because it gives the bottom a head start and prevents a soggy center.
Lightly grease a rimmed baking sheet with olive oil. Stretch one half of the dough to fit the sheet and press it evenly to the edges. Brush with olive oil and par-bake at 500°F (260ºC) for 6 minutes until the crust is pale golden and just set. Remove from the oven, add sauce, toppings, and cheese, and return to the oven for an additional 8–10 minutes until the crust is deep golden and the cheese is fully melted. The crust won’t be quite as crispy on the bottom as using a stone or steel, but the result is still delicious. Repeat with the remaining dough.
Grill Method
Grilling pizza adds a smoky char that’s impossible to replicate indoors and takes the crust to another level. A pizza stone or steel on the grill produces the best result (no par-baking needed). Cooking directly on the grates requires a par-bake first.
With a pizza stone or steel on the grill: Place the stone or steel on the grill grates and preheat on high for at least 30-45 minutes with the lid closed. Assemble the pizza on a dusted peel, slide it onto the hot stone, and close the lid. Cook until the crust is golden and the cheese is melted, about 8-10 minutes, rotating halfway through for even cooking.
Directly on the grates: Preheat the grill to medium-high. Brush the grates with oil. Slide the stretched dough directly onto the grates and grill with the lid closed for 2-3 minutes until the bottom is set and has visible grill marks. Flip, add sauce, toppings, and cheese to the par-baked side, close the lid, and cook for an additional 3-4 minutes until the cheese is melted and the bottom is cooked through. Watch carefully, as grill temperatures vary and the crust can go from golden to burnt quickly.
Pizza Oven Method
A pizza oven like the Ooni reaches temperatures around 850°F (454ºC) which is significantly hotter than a home oven or grill. The pizza cooks in a fraction of the time and produces the most authentic Neapolitan-style crust of any method. No par-baking needed.
Preheat the pizza oven fully according to the manufacturer’s instructions. Assemble the pizza directly on a dusted metal pizza peel, working quickly since the dough can begin to stick at room temperature. Slide into the pizza oven and bake for 3-4 minutes, rotating frequently with the metal peel every 30-45 seconds for an even bake. The crust will char slightly at the edges. Let cool slightly on a wire rack before transferring to a cutting board to slice.
How to Make Sungold Tomato Confit Pizza (Step-by-Step)
In a medium saucepan over medium heat add the cherry tomatoes, garlic and basil. Pour the olive oil over the top and stir to combine.
Bring the mixture to a gentle simmer over medium-low and simmer, stirring occasionally, until the tomatoes are tender and start to fall apart, about 30 minutes.
Remove the pot from the heat and let cool. Season to taste with salt and turmeric. Either remove to a blender or tall container and use an immersion blender to blend until smooth. Set aside until ready to use. The sauce can be made and stored refrigerated in an airtight container for up to 1 week.
Preheat oven to 500ºF (260ºC) with pizza steel set on a middle rack. Punch down the prepared dough and turn it out onto a lightly floured surface. Divide the dough into two equal sections. Sprinkle with semolina flour and create tension by pulling towards you. Press out the first half of dough into an even 10” circle on a pizza peel.
Switch oven to broil on high and spread ¼ cup (56g) of the Sungold sauce over the pizza, leaving about 1” of crust around the edges. Add slices of mozzarella over the top of the pizza. Slide off the pizza peel and onto the pizza stone and cook until the bottom is crisp and the top is bubbling, about 6 minutes. If the underside is not cooked enough (can happen if the steel was not heated enough), return the oven to 500ºF (260ºC) and continue to bake until the bottom is crisp, about an additional 2 minutes.
Garnish with fresh basil leaves. Cut into equal pieces and serve immediately, repeating with the remaining dough and ingredients.
How to Reheat Pizza
To reheat leftover pizza, I recommend microwaving slices for 20 seconds, then adding them to a pre-heated dry cast-iron skillet over medium heat until the bottom of the slice is crisp, about 2 minutes.
More pizza recipes to try
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Sungold Tomato Pizza
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Ingredients:
For the Sungold sauce:
- 1 pound Sungold tomatoes, rinsed and stems removed if needed
- 10 cloves garlic, smashed
- 1 sprig basil
- ½ cup extra-virgin olive oil
- Kosher salt, as needed
- ⅛ teaspoon turmeric
For the pizza and assembly:
- 1 pound prepared pizza dough, divided in half
- Semolina flour, for dusting
- 8 ounces fresh mozzarella cheese, thinly sliced
- Fresh basil leaves, for garnish
Instructions:
For the Sungold sauce:
- In a medium saucepan over medium heat add the cherry tomatoes, garlic and basil. Pour the olive oil over the top and stir to combine.
- Bring the mixture to a gentle simmer over medium-low and simmer, stirring occasionally, until the tomatoes are tender and start to fall apart, about 30 minutes.
- Remove the pot from the heat and let cool. Season to taste with salt and turmeric. Either remove to a blender or tall container and use an immersion blender to blend until smooth. Set aside until ready to use. The sauce can be made and stored refrigerated in an airtight container for up to 1 week.
For the pizza and assembly: (Note: the instructions below are written for a pizza stone or steel. For baking sheet and pizza oven methods see the full post below.)
- Preheat oven to 500ºF (260ºC) with pizza steel set on a middle rack. Punch down the prepared dough and turn it out onto a lightly floured surface. Divide the dough into two equal sections. Sprinkle with semolina flour and create tension by pulling towards you. Press out the first half of dough into an even 10” circle on a pizza peel.
- Switch oven to broil on high and spread ¼ cup (56g) of the Sungold sauce over the pizza, leaving about 1” of crust around the edges.
- Add slices of mozzarella over the top of the pizza. Slide off the pizza peel and onto the pizza stone and cook until the bottom is crisp and the top is bubbling, about 6 minutes. If the underside is not cooked enough (can happen if the steel was not heated enough), return the oven to 500ºF (260ºC) and continue to bake until the bottom is crisp, about an additional 2 minutes.
- Garnish with fresh basil leaves. Cut into equal pieces and serve immediately, repeating with the remaining dough and ingredients.
Notes:
Cooking Method Options
Instructions on the recipe card are written for a pizza steel (preferred) or stone with no par-baking needed since the retained heat cooks the crust and toppings simultaneously.
Instructions on the recipe card are written for a pizza steel (preferred) or stone with no par-baking needed since the retained heat cooks the crust and toppings simultaneously.
- Baking Sheet: Par-bake the plain oiled dough at 500°F for 6 minutes until pale golden before adding sauce and toppings. Return to the oven for 8-10 minutes until the crust is deep golden and the cheese is fully melted.
- Grill with pizza stone or steel: Preheat steel (preferred) or stone on high for 30-45 minutes with the lid closed. Assemble the pizza and cook with the lid closed for 8-10 minutes, rotating halfway through. No par-bake needed.
- Grill directly on grates: Par-bake the dough on the grates for 2–3 minutes until set, then flip, add toppings, and cook for an additional 3-4 minutes with the lid closed.
- Pizza Oven: No par-bake needed. Bake at approximately 850°F (454ºC) for 3-4 minutes, rotating every 30-45 seconds.
Nutrition:
Calories: 872kcal | Carbohydrates: 88g | Protein: 23g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 45mg | Sodium: 1233mg | Potassium: 321mg | Fiber: 3g | Sugar: 7g | Vitamin A: 944IU | Vitamin C: 28mg | Calcium: 313mg | Iron: 26mg
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Perfectly fluffy crust and an amazing sauce. 10/10