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
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.
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.)
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.
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.
If desired, sprinkle with basil leaves. Makes 56 to 60 poppers.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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