Pizza with charred cherry tomatoes and gouda
Homemade pizza topped with halved cherry tomatoes, pesto, melty cheese and sprinkled with pesto after baking.
3/4 lb cherry tomatoes
2 garlic cloves, thinly sliced
1 onion, thinly sliced
5 basil leaves, torn
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Pizza Dough
3/4 cup coarsely shredded Frico Gouda Mature cheese
1/2 cup freshly shredded Frico Old Dutch Master cheese
Basil Pesto
Preheat the broiler. In a medium baking dish, toss the cherry tomatoes, garlic, onion, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
Pre-heat the oven to 500°F. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.
On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel.
Spoon one-sixth of the cherry tomato topping on each round.
Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.
Remove from the oven and sprinkle each with 2 tablespoons of the Gouda Mature and 1 tablespoon of the Old Dutch Master.
Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.
Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.
