Confit Tomato Pizza with Burrata

This chewy thin crust pizza is served topped with sweet and caramelized cherry tomatoes, roasted garlic, creamy burrata and garnished with basil.

Course pizza

Cuisine Italian

Keyword basil, cherry tomato, confit, confit tomato, garlic, pizza, pizza dough, tomato, tomato confit

Prep Time 30

Cook Time 1

Servings

Calories 1082kcal

In a medium saucepan over medium heat add the cherry tomatoes and garlic. Pour the olive oil over the top, making sure there is enough to completely cover the tomatoes 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.
Add the basil and continue to cook until the tomatoes look roasted and most of the juice has evaporated, about an additional 15 minutes. Remove the pot from the heat and let cool. Season to taste with salt.

Add the pizza doubt to a large bowl and cover in plastic wrap. Let the pizza dough rise in a warm place until doubled in size if needed.
Preheat oven to 500ºF (260ºC) with pizza stone set on a middle rack.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal sections. Press out the first into an even 10” circle and place on a sheet of parchment paper.
Spread 2 tablespoons of the oil from the confit tomatoes evenly over the dough. Use a pizza peel to slide the pizza into the oven. Par-bake the crust until pale golden, about 6 minutes.
Use a slotted spoon to strain about ½ cup of the confit tomatoes and garlic from the oil and spread over the pizza, leaving about 1” of crust around the edges.
Continue to bake until the edges are crispy and golden brown, about an additional 6 minutes.
Tear half the burrata into pieces and add it over the top of the pizza and garnish with half the basil. Repeat with the remaining pizza dough and ingredients.
Cut into equal pieces and serve immediately.