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Roasted Cherry Tomato Pizza Poppers

  • Servings: 56 poppers

Aluminum foil is a great helper when grilling—not only does it help make clean up a breeze, it can help you trap in flavor and prevent juices from dripping into your grill. For this recipe, be sure to line a grill pan with aluminum foil before tossing your tomatoes with oil and seasoning. Your tomatoes will absorb the delicious flavors of the oil and seasonings.

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  • 2 red and yellow cherry or grape tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 2 balsamic vinegar
  • 1/2 teaspoon dried oregano, crushed
  • 2 frozen pizza dough, thawed
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried basil, crushed
  • 12 deli-sliced mozzarella, cut into 2 inch pieces
  • Small Fresh Basil Leaves (optional)
  • Aluminum Foil


Step 1

Line a 13x9x2-inch pan with aluminum foil. Combine tomatoes, 1 tablespoons oil, garlic, vinegar and 1/2 teaspoon dried oregano. Transfer tomatoes to pan.

Step 2

For a charcoal grill, grill directly over medium coals for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Place pan on grill rack. Cover and grill as above.)

Step 3

Meanwhile, on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15x12-inch rectangle (covering dough and letting rest occasionally during rolling). Cover dough loosely and let rest 10 minutes. Cut out circles using a 2 to 2-1/2-inch round cutter. Discard trimmings. Place circles on lightly greased baking sheets. Combine the 1/4 cup olive oil, 1 teaspoon oregano, and basil in a bowl. Brush mixture over both sides of the dough circles. Prick circles with a fork.

Step 4

For a charcoal or gas grill, place about a dozen dough circles directly onto the well oiled grill rack directly over medium coals. Cover and grill 2 minutes. Turn the circles over, press down to flatten, and top each with 1 piece of cheese. Close grill and cook until the cheese melts and the dough is cooked through, about 2 minutes longer. Transfer to a baking sheet and top each with a spoonful of cooked tomatoes. Repeat with remaining circles, cheese, and tomatoes. Keep cheese topped dough rounds warm in a 250 degree F oven or serve at room temperature. Repeat with remaining dough rounds.

Step 5

If desired, sprinkle with basil leaves. Makes 56 to 60 poppers.

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