Pizza with cherry tomatoes
I prepared this pizza with cherry tomatoes on a day when I wasn't in the mood for complicated recipes, but still wanted something fresh and warm. It's the kind of recipe that doesn't require much thought: you have a few simple ingredients, weigh them quickly, and learn along the way that it's not rocket science to make a decent pizza from what you have in your pantry. It serves two people if you're not very hungry or just one if you want to save some for the next day (but that's rare).
Quick info
Total time: about 2 hours (including rising and baking)
Actual preparation time: 20 minutes
Rising time: 1 hour and 30 minutes
Baking time: 20-25 minutes, depending on the oven
Servings: 2
Difficulty: easy
Recipe type: quick homemade pizza
Ingredients
150 g flour
100 ml water
1/2 teaspoon sugar
1 teaspoon salt
5 g fresh yeast
50 ml olive oil (divided: 25 ml for the dough, 25 ml for the tray)
7-8 cherry tomatoes
coarse salt
oregano or rosemary, to taste
Preparation method
1. Mix the water with the salt, sugar, and 25 ml of olive oil in a bowl. The sugar doesn’t need to dissolve completely, just somewhat.
2. Add half of the flour and mix with a spoon or by hand. It’s okay if it’s a softer mixture; it doesn’t need to be very homogeneous at this stage.
3. Crumble the yeast and mix well. The yeast integrates more easily if you first rub it a bit with your fingers.
4. Add the rest of the flour and start kneading. The dough will be quite soft at first, but after a few minutes, it should come off your hands and the bowl's edges. If it seems too sticky, add a little more flour, but don’t overdo it.
5. In a tray (preferably not too large, just enough for a pizza suitable for two), pour 25 ml of oil and spread it in the middle.
6. Place the dough directly over the oil in the tray. With a kitchen brush, coat the surface of the dough with the surrounding oil to prevent it from drying out during rising.
7. Let the tray with the dough rise for an hour at room temperature, in a draft-free place.
8. Once the dough has visibly risen, spread it with your hands directly in the tray, pushing towards the edges and corners until it covers the entire bottom of the tray. Don’t use a rolling pin; it’s easy to spread with your hands.
9. Let it rise again for another 30 minutes.
10. After this second rise, press down here and there with your fingers to leave small indentations in the dough. This helps prevent it from puffing up too much while baking.
11. Cut the cherry tomatoes in half and place them on the dough, spread out, cut side up or down, as you prefer.
12. Sprinkle coarse salt and, to taste, oregano or rosemary.
13. Bake the pizza in a preheated oven at 200°C until the dough is browned and the tomatoes are lightly roasted. It takes about 20-25 minutes for me, but it depends on the oven.
14. Remove the pizza from the tray and let it cool on a wire rack to keep the bottom crispy.
Why I make this recipe often
It’s the kind of recipe you can make almost out of nothing, and the result is always good. It’s quick to prepare, you have control over the ingredients, and it’s perfect for days when you don’t want to invest time and energy in a complicated menu. It remains tasty the next day if you want to save it.
Tips and variations
Tips
If the dough seems too dense or doesn’t rise, check the yeast's expiration date.
Don’t skip the rising in the tray – it helps the final texture.
Use good quality olive oil if you have it; it changes the taste.
Substitutions
You can use dry yeast, but adjust the amount (about 1.5-2 g).
If you don’t have cherry tomatoes, regular tomatoes cut into small cubes will work too.
Variations
Add sliced olives or thin slices of onion for an extra flavor boost.
You can also use a bit of grated cheese on top, but it’s not necessary.
Serving ideas
Cut into squares or rectangles and serve warm or at room temperature.
Goes well with a simple green salad.
Frequently asked questions
Can I use another type of flour?
Yes, you can use type 650 flour or even whole wheat flour, but the texture will change slightly.
If I don’t have olive oil, can I use another type of oil?
Yes, you can also use sunflower oil, but the final taste will be more neutral.
Can I add more toppings?
Yes, but if you add heavy or wet toppings (like mushrooms or a lot of cheese), the dough might not turn out as crispy.
How do I know when it’s ready?
It’s ready when the edges are browned and the base of the pizza is slightly crispy, and the tomatoes are roasted.
Can I freeze the dough?
The dough can be frozen after the first rise, but after thawing, it needs to be left at room temperature and rise a bit more.
Nutritional values
Estimation for one serving of this pizza:
Calories: approximately 400 kcal/serving
Protein: 7-8 g
Carbohydrates: 50-55 g
Fats: 16-18 g
Values are indicative and may vary depending on the type of flour and how much oil remains in the pizza.
Storage and reheating
This pizza keeps well for a day at room temperature, lightly covered with foil. For a crispier texture, it can be reheated for a few minutes in the oven, not in the microwave, to avoid getting soggy. If you keep it longer, store it in the fridge and take it out before eating, so it’s not cold in the middle.
That’s it – simple, straightforward, and with good results almost every time.
Ingredients: 150 g flour 100 ml water 1/2 teaspoon sugar 1 teaspoon salt 5 g yeast 50 ml olive oil 7-8 cherry tomatoes coarse salt oregano or rosemary
