50m$15.51Garden Margherita Pizza with Burst Tomatoes and Basil
A crisp, classic Margherita pizza layered with tomato sauce, fresh mozzarella, juicy burst cherry tomatoes, and fragrant basil.
Shopping options
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Fresh mozzarella cheese made with microbial enzymes
8 Ounce
BelGioioso® Fresh Mozzarella Ciliegine
100%
Kosher salt
0.5 Teaspoon
David's Kosher Salt
1%
Cherry tomatoes
2 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
53%
Store-bought fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Garlic
1 Count
Kroger® Peeled Garlic
4%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Fresh basil leaves
0.5 Cup
Simple Truth Organic® Basil
100%
Tomato sauce
0.5 Cup
Kroger Tomato Sauce
50%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Store-bought fresh pizza dough-1 pound
- Cherry tomatoes-2 cups
- Tomato sauce-0.5 cups
- Fresh mozzarella cheese made with microbial enzymes-8 ounces
- Fresh basil leaves-0.5 cups
- Extra-virgin olive oil-2 tablespoons
- Garlic-1 clove
- Kosher salt-0.5 teaspoons
- Ground black pepper-0.25 teaspoons
Heat the oven to 475°F with a rack in the lower third. Keep the pizza dough covered at room temperature for 20 minutes while the oven heats. Mince the garlic. Drain the mozzarella, pat it thoroughly dry, and tear it into 1-inch pieces.
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the cherry tomatoes, 1/4 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until most tomatoes have burst and their skins are lightly blistered. Stir in the garlic and cook for 30 seconds. Remove from the heat.
Coat the rimmed baking sheet with the remaining 1 tablespoon olive oil. Place the dough on the sheet and press and stretch it into a 12-inch round, leaving a slightly thicker edge. If the dough springs back, let it rest for 5 minutes before finishing the round.
Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle the sauce with the remaining 1/4 teaspoon salt. Arrange the mozzarella over the sauce, then spoon the burst tomatoes over the cheese, leaving excess liquid in the skillet.
Bake for 14 to 17 minutes, until the crust is deeply golden with a browned underside, the cheese is bubbling, and the tomatoes are lightly blistered.
Using dry oven mitts, transfer the hot baking sheet to a heatproof surface. Scatter the fresh basil over the pizza and let it rest for 5 minutes. Transfer carefully to a cutting board and slice into 8 wedges.
Use dry oven mitts to transfer the extremely hot baking sheet to a heatproof surface.
Let the pizza rest before slicing to reduce sliding toppings and burns from the hot cheese.
How did it turn out?
Rating and review tools are unavailable right now.