White Pizza with Arugula and Balsamic Cherry Tomatoes

Updated at: Sun, 14 Jan 2024 18:29:57 GMT

Step 1

Preheat over to 450"F. Pick thyme leaves, discarding stems, Rinse tomatoes and arugula. Thinly slice garlic. Grate taleggio or cut into thin slices.

Step 2

In a medium ovenproof baking dish, toss tomatoes, thyme and garlic with 1 tbsp olive oil, salt and pepper. Arrange in a single layer and roast until tomatoes are beginning to split, about 8 minutes. Remove pan from oven, pour over balsamic vinegar, then continue to roast until vinegar is syrupy, 5-7 minutes more.

Step 3

While tomatoes roast, sprinkle flour onto a clean dry surface. Using a rolling pin, roll and stretch pizza dough as thinly as possible into an oval. Carefully transfer to a parchment-lined baking sheet. Pierce all over with a fork.

Step 4

Sprinkle pizza dough with taleggio, shredded fontina and shredded mozzarella, leave a 1/2 inch border around the edge. Dot over ricotta. Brush border with 1/2 tbsp olive oil and sprinkler over salt. Bake until crust is golden and cheese is bubbling, 15-18 minutes.

Step 5

While pizza bakes, in a large bowl, toss together tomatoes, garlic and arugula until arugula is slightly winter. Set aside.

Step 6

Scatter tomatoes, garlic, and arugula over pizza and season with black pepper. Cut into 6 slices.

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