Did you know October was National Pizza Month? Making it the perfect time to indulge in a slice (or three)!

For this special occasion, I’m thrilled to share The Perfect Roasted Tomato Margarita Pizza Recipe, a recipe from the book Pizza! Pizza! Pizza! by Sara Haas. This book is an absolute treasure trove for pizza lovers, with simple, in-depth recipes and delicious options for everyone—including vegetarian and vegan variations.

This roasted tomato Margarita pizza is all about fresh ingredients and amazing flavor.

Slow-roasted tomatoes bring out an intense, sweet richness that pairs perfectly with fresh basil and creamy mozzarella for a simple but elevated twist on the classic Margarita. And with Sara’s easy-to-follow instructions, you’ll feel like a pizza pro in no time!

So grab your ingredients, and let’s get cooking!

The Perfect Roasted Tomato Margarita Pizza Recipe

Yield: one 10 inch pizza
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

A mouth watering Margarita Pizza Recipe.

Ingredients

  • 1 pint cherry tomatoes, washed and dried
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper, divided
  • 1 ball dough of your choice, at room temperature
  • 4 ounces fresh mozzarella, sliced
  • 1 cup fresh basil, torn

Instructions

    • Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
    • Toss the tomatoes with the olive oil, garlic, salt and ⅛ teaspoon black pepper. Spread tomatoes out onto a foil-lined baking sheet and place on top oven rack. While the oven is preheating, bake the tomatoes, stirring once halfway through cooking, until tomatoes are blistered and juicy, 15–20 minutes. Note: Keep your eye on these tomatoes since they’ll be cooking in the oven as it’s preheating.
    • Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough, shape into a circle and transfer to prepared peel or parchment. Top stretched dough with roasted tomato mixture and cover with mozzarella slices. Sprinkle on top with the remaining ⅛ teaspoon black pepper.
    • Bake until the cheese is melted and the crust is golden, 8–10 minutes.
    • Remove the pizza from the oven and transfer it to a cutting board. Garnish with basil, cut into slices and enjoy immediately.
    • Enjoy
    © Angela V
    Category: Recipes