This 5-ingredient burst tomato pizza is so easy and quick to make, it’s a perfect weeknight meal. On the table in 20 minutes!
Ingredients
This is what you’ll need to make this roasted cherry tomato pizza:
- Pizza crust: You can use either store-bought pizza dough, or homemade, if you are in the mood to make a crust from scratch. I love my easy pizza dough with either an overnight or short 1-hour rise.
- Crushed tomatoes: Most of the time I use crushed tomatoes with basil (from a can) as a pizza sauce. Tastes terrific!
- Cheese: Shredded low-moisture mozzarella is my go-to when it comes to pizza. Young gouda, provolone, or fontina are also good options for pizza.
- Cherry tomatoes: Any kind of small tomatoes, like cherry or grape, work perfectly fine in this recipe.
- Fresh basil: Fresh basil for serving is a must for me. The aroma is so much better compared to dried basil.
- Burrata (optional): If you want to make this pizza extra special (date night?), finish the pizza off with a broken ball – or two – of burrata.
- Arugula (optional): I sometimes add a handful of fresh arugula after baking for some bitter notes.
Burst tomatoes on pizza
The pizza’s highlight are clearly the roasted cherry tomatoes. While the pizza bakes, the tomatoes will slowly begin to burst.
Their flavor and sweetness intensifies during their brief stay in the hot oven. You’ll be rewarded with soft, juicy, and sweet tomatoes on top of melted cheese.
By the way: This is the perfect pizza to bake at home! No special equipment like a pizza stone is needed and it takes about 20-25 minutes from start to finish.
How many servings?
This pizza will yield a 13x18-inch (33x45 cm) baking sheet. I usually stretch the pizza to 10x14-inch/26x36 cm or a little larger. It’s enough for 3 hungry people or 4-5 people if you are only snacking or enjoy it with a big side salad.
More pizza recipes
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Burst cherry tomato pizza (5 ingredients)
Ingredients
- 1 pound (454 g) pizza dough (homemade or store-bought)
- 1 pound (454 g) cherry tomatoes (about 3 cups)
- 1 ¼ cups (130 g) shredded low moisture mozzarella
- 4 tablespoons crushed tomatoes with basil (from a can)
- Fresh basil, for serving
Optional ingredients:
- 1 ball burrata
- 1 handful fresh arugula
- olive oil, for serving
Instructions
- Preheat oven to 450 °F (230 °C), or to 425 °F (220 °C) if using a fan-oven.
- On a lightly floured surface, push or roll the pizza dough out until it fits the baking sheet, about 10x14 inch (26x36 cm) or a little larger. If you stretch the dough by hand, working from the center out, you can leave a rim.
- Place the pizza dough on a baking sheet lined with parchment paper.
- Spread the dough with crushed tomatoes. Sprinkle with shredded mozzarella, then top with cherry tomatoes.
- Transfer the pizza to the preheated oven and bake until the cheese has melted, the crust is golden, and the tomatoes are bursting, about 10-15 minutes.
- Remove pizza from the oven and top with fresh basil. Add torn burrata, fresh arugula, and a drizzle of olive oil, if you like. Enjoy!
sylvia says
Looks fantastic! I'm drooling. I love cherry tomatoes.
Carbgirl says
Thanks so much Sylvia! Same here 🙂
Ranni says
Hi,
Question: Have you ever made this pizza with large tomatoes? Would that work? Thank you.
Carbgirl says
Hi Ranni,
Yes, I have. Just make sure to thinnly (!) slice large tomatoes, otherwise they are too wet and will soak the pizza dough. Hope you'll try the recipe.
Justine says
Just made this: Yummmmm! Love burst tomatoes on pizza.
Carbgirl says
Happy to hear that you enjoyed it. I also think that the burst tomatoes are the highlight!
mm says
Thanks, was a big hit. Everybody liked it :))
Carbgirl says
Great! So glad to hear you enjoyed this recipe. Thanks for making it!
Manu says
I made it twice with tomatoes from the garden (it's summer here in Australia ... so hot): the 1st tome without the optional ingredients. The 2nd time I added Burrata and drizzled it with olive oil - the winner. The 1st rather tastes like a margarita pizza with roasted cherry tomatoes. Not bad but pretty simple. Everyone loved the 2nd!
Carbgirl says
Happy to hear that you already made the pizza twice. I prefer the burrata version as well but often make the simple version without since I don't always have burrata at home. Thanks so much for your comment!
Camellia-Ji says
Quick and easy, and what a treat! Nice one.
Carbgirl says
So glad to hear that you enjoyed the pizza and thanks a lot for making it!
anna says
Everybody wanted seconds 🙂 Luckily, I'd made 2 sheets lol. I used tiny grape tomatoes and they popped and bursted wonderfully. This is my new favorite summer pizza 😀
Carbgirl says
So glad to hear that everyone wanted seconds. It's my favorite summer pizza too! Thanks a lot for making the recipe, Anna.
Mani says
Lovely! Made the pizza with tiny grape tomatoes from the yard the other day and topped it with fresh mozzarella since they didn't carry burrata in the store. Thanks for the treat and will definitely make it again soon.
Carbgirl says
Hi Mani, I love to hear that this pizza turned out well for you! Thanks so much for making it and your comment and rating!
Henrietta says
Tastes great and comes together quickly. A nice summer pizza.
Carbgirl says
Hi Henrietta,
I think so too! Thanks for the comment!
Marc says
Will make it again.
Carbgirl says
Glad to hear that, Marc!
Daniela says
I made the pizza using my own, homemade sauce - I am famous for my pizza sauce 😅. Also doubled the recipe for 2 sheets. Let‘s just say it was silent around the table. And in my family, there never is 😂
Carbgirl says
Hi Daniela,
Happy to hear about the silence around the table 😉 Made my day lol! Curious about that famous pizza sauce!
Riita says
Hi Daniela,
Any chance you could tell how you make your famous pizza sauce? 😉
Deb says
Superb!!!
Carbgirl says
Happy to hear that you enjoy it!
effi says
Summer Pizza, yeah. Tastes ffaboulous.
Carbgirl says
Hi Effi,
Thanks so much for making and liking the pizza!!
Sharon says
Hi,
I have a ball of mozzarella in brine (water?) at home. Can I use this too? Thanks.
Carbgirl says
Hi Sharon,
I prefer to use grated low-moisture mozzarella for pizza because the crust doesn't get soggy that way. But I have made pizza often times with a ball of mozzarella and it turned out fine. So sure, you can use that as well. I would dry the ball with a paper towel and slice it very finely. Hope that you will give the recipe a try!
Angelika says
Great recipe and the pizza looks really fancy too!
Carbgirl says
Thanks Angelika! I honestly love how fancy it appears on the table, and yet it is so simple to make. It's here to impress 🙂
Danielle says
Everyone in my family said this was the best pizza I‘ve ever made. Recipe is already saved in my favorites. Thanks so much for the recipe.
Carbgirl says
Hi Danielle,
Ohhhh. So happy to hear that everyone likes the pizza. You must be a good cook 😉 Thanks so much for your comment and rating!
Manuel says
Hi there
I omitted the arugula and used loads of fresh basil in place, which made a fantastic pizza! Also tried your overnight pizza dough, and it came out perfect. I even had some large air bubbles in the crust, which I always admire in pizza.
Carbgirl says
So happy that the pizza & pizza dough turned out well and you enjoyed it! Yes, often times the pizza dough has large air bubbles - I love it too! Thanks so much for your comment!!