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Roasted cherry tomato pizza poppers recipe

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Adjust Servings:
2 pints red and/or yellow cherry or grape Tomatoes , halved
1 tablespoon extra virgin Olive Oil
2 to 4 cloves Garlic , minced
2 teaspoons Balsamic vinegar
1 teaspoon snipped fresh Oregano or ½ teaspoon dried oregano, crushed
2 1-pound loaves frozen Pizza Dough , thawed
¼cup extra virgin Olive Oil
1 teaspoon dried Oregano
1 teaspoon dried Basil
12 to 14 ounces deli-sliced Mozzarella Cheese or provolone cheese, cut into 2-inch pieces  Small fresh basil leaves (optional)

Nutritional information

Serving Size
64 kcals
2 g
3 mg
104 mg
8 g
0 g
2 g

Roasted cherry tomato pizza poppers recipe

  • 1 hour
  • Serves 56
  • Medium




These tasty little two-bite appetizer pizzas have a crisp texture when grilled and are chewy-crisp when baked. Look for frozen pizza dough among frozen breakfast pastries and baked goods.



For roasted tomatoes, in a 13×9×2-inch disposable foil pan combine tomatoes, the 1 tablespoon olive oil, the garlic, vinegar, and the 1 teaspoon fresh oregano. For a charcoal or gas grill, place pan on the rack of a covered grill directly over medium heat. Grill for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill.


Meanwhile, on a lightly floured surface roll pizza dough, 1 loaf at a time, into a 15×12-inch rectangle (if dough becomes difficult to roll, cover and let rest a few minutes). Cover dough loosely and let rest for 10 minutes. Using a 2- to 2½-inch round cutter (depending on your grill grate, the larger size may be easier to work with), cut out dough rounds. Discard trimmings. Place dough rounds on lightly greased baking sheets. Combine the ¼ cup olive oil, the dried oregano, and the dried basil in a bowl; brush over both sides of dough rounds. Prick dough rounds all over with a fork.


For a charcoal or gas grill, using tongs place about 12 dough rounds directly onto well-oiled grill rack directly over medium heat. Cover and grill for 2 minutes. Carefully flip the rounds and press down lightly to flatten. Top each with a piece of cheese. Cover grill and cook until cheese melts and dough is cooked through, about 2 minutes more. Remove rounds; transfer to a baking sheet. Repeat with remaining dough rounds and cheese. Keep warm in a 250°F oven until ready to serve. Top each round with a spoonful of roasted cherry tomatoes and, if desired, basil leaves. Serve warm or at room temperature.


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