Caramelised Tomato Pizza
There's nothing quite like gathering friends and family around the table for a relaxed evening of delicious food and conversation. And what better way to create an inviting atmosphere than with a homemade pizza that's both mouth-watering and simple to prepare? This Caramelised Tomato Pizza recipe is perfect for hosting groups of people, as it allows you to easily customise the toppings to suit everyone's preferences.
As the seasons change and we find ourselves craving warm, comforting meals, this pizza recipe truly shines. The luscious caramelised cherry tomatoes provide a burst of sweet and tangy flavour that complements the rich, gooey buffalo mozzarella. The hint of spice from the chilli in the pizza sauce adds an unexpected warmth to each bite, making it a delightful dish to enjoy on a cool autumn evening or a breezy spring night.
Hosting a dinner party or special event can be stressful, but with this Caramelised Tomato Pizza recipe, you'll impress your guests with minimal fuss. The process of making the dough and sauce from scratch is surprisingly simple and can even be done ahead of time, allowing you to focus on setting the perfect ambiance for your gathering. Plus, the act of assembling and baking the pizzas creates a casual, interactive experience that encourages conversation and bonding.
This Caramelised Tomato Pizza recipe caters to a wide variety of dietary preferences, ensuring that all your guests feel welcome and satisfied. You can easily create vegetarian or vegan versions by swapping out the buffalo mozzarella for a dairy-free alternative, or even adding extra veggies and herbs to suit individual tastes. By offering a dish that is both delicious and adaptable, you'll create a memorable dining experience that leaves everyone eagerly anticipating your next get-together.
Caramelised Tomato Pizza
Makes 2 large or 4 individual pizzas
When it comes to pizza dough, I'm not going to try and reinvent the wheel. Here's a great recipe I use from Italian food goddess Silvia Colloca. Let me know in the comments if you have a tried and tested favourite I should know about. Here's my twist on a classic margarita. Try your own toppings, but I recommend keeping it simple. Source the best basics, and let the ingredients shine. Buon appetito!
Pizza sauce
Recipe
You can make this pizza sauce in advance and even freeze it for future use.
Extra virgin olive oil
3 cloves garlic, minced
1 brown onion, finely chopped
700ml good quality passata
Handful of parsley, finely chopped
1 small chilli, finely chopped
MEthod
In a medium saucepan, heat the oil and add the garlic and onions, cooking on low till the onions are soft and translucent. Add the passata, parsley and chilli and simmer on low for about 20 minutes. The sauce should reduce a bit and thicken. Season with salt and pepper to taste and allow all those flavours to soak in and let it sit till cool.
Caramelised Tomatoes
Recipe
1 punnet mixed cherry tomatoes, halved (you can find the tomato medley boxes at most supermarkets)
1 ½ tablespoons of sugar
3 tablespoons of white balsamic vinegar
Method
In a pan, heat some olive oil on low and add the cherry tomatoes. Sprinkle the sugar over the top and add the vinegar. Increase to a medium heat and stir. Cook for about 5 minutes, allowing the sugar to dissolve and that sweetness to coat the tomatoes. Remove from heat and set aside.
Pizza assembly
Recipe
1-2 large balls of fresh buffalo mozzarella (available at delis or cheese shops)
Fresh basil
Method
Preheat the oven to 220 degrees Celsius. While you're assembling the pizza on your bench, place the pizza stone in the oven to heat up. This will ensure a crusty base when your pizza cooks.
After your dough has proved for a few hours (preferably overnight), split it in two and roll out on a floured surface to the diameter of the pizza stone. Add a layer of pizza sauce. Don't be too heavy handed with this step; a little goes a long way. Scatter the caramelised cherry tomatoes and torn buffalo mozzerella all over the pizza. Throw on a few basil leaves and after the pizza stone has been heating for about 10 minutes, transfer your pizza to the oven and let it cook for about 20 minutes or until the edges of the dough are crusty and golden.
Take it out of the oven and dig in while it's hot and the cheese is oozy!