Cherry Tomato Confit Pan Pizza
Cherry Tomato Confit Pan Pizza turns basic dough and a pint of cherry tomatoes into a bubbly, crisp-edged dinner that tastes like a pizzeria treat.
This recipe fits a budget-friendly kitchen because it smartly uses simple staples. The tomatoes soften in olive oil with garlic as the pizza bakes, so they create their own sweet, jammy sauce. Mozzarella melts into creamy pockets, and fresh basil wakes up every bite at the end.
Why You Will Love This Recipe
- Crisp pan crust: Olive oil in the pan helps the bottom turn golden and lightly crunchy.
- Jammy tomato topping: Cherry tomatoes burst in the oven and mix with garlic oil.
- Simple ingredients: Dough, tomatoes, garlic, mozzarella, basil, and olive oil do the work.
- Easy weeknight method: Press, top, bake, and finish with basil.
Fabian’s Budget Tip: Buy cherry tomatoes when they look slightly wrinkled or are on sale. They often cost less, and they taste even sweeter after baking. You can also use a mix of cherry tomatoes and grape tomatoes if that saves money.
Ingredients (Serves 4)
- Pizza dough: 1 pound / 450 g, homemade or store bought
- Cherry tomatoes: 2 cups / 300 g, whole or halved if large
- Garlic: 4 cloves / about 12 g, thinly sliced
- Mozzarella: 8 ounces / 225 g, torn or shredded
- Fresh basil: 1/2 cup / 15 g, leaves torn
- Olive oil: 1/3 cup / 80 ml, divided
- Fine salt: 1 teaspoon / 6 g
- Black pepper: 1/4 teaspoon / 1 g
Step-by-Step Instructions
1. Heat the Oven and Oil the Pan
Heat the oven to 475°F / 245°C. Add 2 tablespoons of olive oil to a 9-by-13-inch baking pan. Tilt the pan so the oil coats the bottom and creeps up the sides. This oil helps fry the crust as it bakes.
2. Season the Tomato Confit Topping
Add the cherry tomatoes, sliced garlic, remaining olive oil, salt, and black pepper to a bowl. Toss until the tomatoes look glossy and the garlic clings to them. The mix should smell fresh, sharp, and fruity before it even hits the oven.
3. Press the Dough
Place the dough in the oiled pan. Use oiled fingers to press it toward the corners. If the dough snaps back, let it rest for 10 minutes, then press again. You want an even layer with small dimples that can catch the tomato oil.
4. Add the Cheese and Tomatoes
Scatter the mozzarella over the dough, leaving a small border around the edges. Spoon the tomatoes, garlic, and olive oil over the top. Spread the tomatoes evenly so every slice gets sweet tomato, roasted garlic, and melted cheese.
5. Bake Until Bubbly and Golden
Bake for 18 to 22 minutes, until the crust edges look deep golden, the cheese bubbles with a few toasted spots, and the tomatoes wrinkle and burst. Your kitchen should smell like roasted garlic and warm olive oil.
6. Finish With Fresh Basil
Let the pizza rest in the pan for 5 minutes. Add the torn basil while the cheese is still warm but not scorching hot. Slice into 8 pieces and serve while the crust is crisp and the tomato oil is still glossy.
Expert Troubleshooting & FAQs
Can I use store-bought pizza dough?
Yes. Store-bought dough works well here. Let it sit at room temperature for 30 to 45 minutes before pressing, so it stretches more easily and does not tear.
Why is my crust pale on the bottom?
Your oven may not be hot enough, or the pan may need more oil. Use a metal pan if you have one, preheat the oven fully, and make sure the bottom of the pan has a thin, shiny coat of olive oil.
Can I make Cherry Tomato Confit Pan Pizza ahead?
You can press the dough into the oiled pan and chill it for up to 12 hours. Bring it to room temperature for about 30 minutes, then add the tomatoes and cheese right before baking.
Estimated Nutritional Facts Per Serving
- Calories: 470
- Protein: 17 g
- Carbs: 48 g
- Fats: 24 g
Cherry Tomato Confit Pan Pizza
Ingredients
- Pizza dough: 1 pound / 450 g, homemade or store bought
- Cherry tomatoes: 2 cups / 300 g, whole or halved if large
- Garlic: 4 cloves / about 12 g, thinly sliced
- Mozzarella: 8 ounces / 225 g, torn or shredded
- Fresh basil: 1/2 cup / 15 g, leaves torn
- Olive oil: 1/3 cup / 80 ml, divided
- Fine salt: 1 teaspoon / 6 g
- Black pepper: 1/4 teaspoon / 1 g
Instructions
- 1. Heat the Oven and Oil the Pan. Heat the oven to 475°F / 245°C. Add 2 tablespoons of olive oil to a 9-by-13-inch baking pan. Tilt the pan so the oil coats the bottom and creeps up the sides. This oil helps fry the crust as it bakes.
- 2. Season the Tomato Confit Topping. Add the cherry tomatoes, sliced garlic, remaining olive oil, salt, and black pepper to a bowl. Toss until the tomatoes look glossy and the garlic clings to them. The mix should smell fresh, sharp, and fruity before it even hits the oven.
- 3. Press the Dough. Place the dough in the oiled pan. Use oiled fingers to press it toward the corners. If the dough snaps back, let it rest for 10 minutes, then press again. You want an even layer with small dimples that can catch the tomato oil.
- 4. Add the Cheese and Tomatoes. Scatter the mozzarella over the dough, leaving a small border around the edges. Spoon the tomatoes, garlic, and olive oil over the top. Spread the tomatoes evenly so every slice gets sweet tomato, roasted garlic, and melted cheese.
- 5. Bake Until Bubbly and Golden. Bake for 18 to 22 minutes, until the crust edges look deep golden, the cheese bubbles with a few toasted spots, and the tomatoes wrinkle and burst. Your kitchen should smell like roasted garlic and warm olive oil.
- 6. Finish With Fresh Basil. Let the pizza rest in the pan for 5 minutes. Add the torn basil while the cheese is still warm but not scorching hot. Slice into 8 pieces and serve while the crust is crisp and the tomato oil is still glossy.
