Roman Style Pizza with Roasted Cherry Tomatoes

Name: Roman Style Pizza with Roasted Cherry Tomatoes
Total time: 3 h 27 min
Yield: 4 servings
Ingredients: 2 teaspoons sugar; 1½ teaspoon active dry yeast; 7½ tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 2¼ cups all-purpose flour; 1½ pound cherry tomatoes; to taste black pepper; ¼ cup semolina; ⅔ cup Parmesan; 2 cups mozzarella; ¼ cup fresh basil

A classic Roman-style pizza featuring a crispy thin crust topped with roasted cherry tomatoes, Parmesan, and mozzarella cheese. This homemade pizza is finished with fresh basil for an authentic Italian taste.

4 servings

3 hr 27 min

Published October 4, 2025

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Ingredients

•2 teaspoons sugar
•1½ teaspoon active dry yeast
•7½ tablespoons extra-virgin olive oil
•1 teaspoon kosher salt
•2¼ cups all-purpose flour
•1½ pound cherry tomatoes
•to taste black pepper
•¼ cup semolina
•⅔ cup Parmesan
•2 cups mozzarella
•¼ cup fresh basil

Cooking Instructions

1.
Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
90 min
2.
Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
57 min
3.
Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
20 min
4.
Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
10 min
5.
Repeat to make second pizza.
30 min

Cooking Instructions

Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.

90 min

Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.

57 min

Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.

20 min

Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.

10 min

Repeat to make second pizza.

30 min