Servings:
Makes 4 small pizzas Servings
Ingredients
For tomatoes:
- 4 cup cherry tomatoes, cut in half
- 1/2 cup extra-virgin olive oil
- 2 teaspoon garlic, grated on microplane
- 1 teaspoon red chili flake
- 1 sprig rosemary
For the pizza:
- 4 cup cherry tomatoes, cut in half
- 1/2 cup extra-virgin olive oil
- 2 teaspoon garlic, grated on microplane
- 1 teaspoon red chili flake
- 1 sprig rosemary
- 1/2 pound good quality salumi (i like framani salame rosa, sliced very thinly)
- 1 1/2 pound fresh mozzarella (removed from the liquid the evening before, torn into small pieces and placed on a towel in the refrigerator without a cover.)
- 2 sprig fresh oregano, picked plus one large bunch oregano tied, to be used as a brush for the olive oil
Preparation
Baking Directions:
For the tomatoes:Combine all ingredients in a bowl and place on parchment paper in a 450 degree oven for 5 to 6 minutes, until tomatoes pop and juices start to caramelize.
Remove from oven, cool and place in a bowl with all the juice on the parchment.
Remove rosemary.
For the pizza:Pizza is rolled out, brushed with extra-virgin olive oil and seasoned, placed on the grill, once it's turned, the ingredients are placed on top, allowing everything to cook into the pizza.
If grilling outdoors, place on the grill shelf and allow it to melt with the grill lid down for a few minutes.
(It can be placed in an oven inside if necessary.)
Finish with a drizzle of extra-virgin olive oil and grated parmesan
