Positano Pizza Sandwiches Food

POSITANO PIZZAS

Positano Pizzas image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pint cherry tomatoes
4 cloves garlic, peeled and smashed
2 sprigs fresh basil
1/2 teaspoon salt
Extra-virgin olive oil
1 pound pizza dough
1/2 cup grated mozzarella
1/2 cup grated Parmesan
1/2 teaspoon dried oregano

Steps:

Preheat the oven to 375 degrees F.
Pierce each tomato with the tip of a pairing knife. On a small baking sheet, combine the tomatoes, garlic, basil, salt and 3 tablespoons olive oil. Toss to coat. Roast until the tomatoes begin to blister, 30 minutes. Set aside to cool.
Increase the oven temperature to 425 degrees F.
On a lightly floured board, roll out the pizza dough to a 1/4-inch thickness. With a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts. Transfer to a baking sheet, and bake until lightly puffed and starting to brown, 12 minutes. Let cool slightly.
Slice the hearts in half horizontally, like a sandwich bun. Divide the mozzarella and the roasted tomato mixture among the bottom halves, and sprinkle with the Parmesan. Cover with the top halves. Brush the tops with 2 tablespoons olive oil, and sprinkle with the oregano.
Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired.

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