Sungold Tomato Pizza

This pizza starts by 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.

Course pizza

Cuisine American, Italian

Prep Time 15

Cook Time 45

Servings

Calories 872kcal

Author Kylie Mazon-Chambers

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.

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