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The Globe and Mail

Pizza with tomatoes and buffalo mozzarella

Cut this simple pizza into small triangles to serve as a nibble.

Servings: Makes 4 7-inch pizzas.


¼ cup olive oil

1 pound (500 grams) cherry tomatoes, halved

1 tablespoon chopped garlic

¼ cup chopped basil

Salt and freshly ground pepper

1 pound (500 grams) pizza dough

4 ounces (125 grams) buffalo mozzarella, sliced and torn into pieces


Preheat oven to 500 F. Heat oil in a skillet over medium heat. Add cherry tomatoes, garlic and basil and cook for 5 minutes or until tomatoes are just falling apart. Season with salt and pepper to taste.

Cut pizza dough into 4 portions and roll each piece out to a circle of about 7 inches in diameter. Place pizzas on a baking sheet lined with parchment. Top with cherry tomato sauce and buffalo mozzarella. Bake on the lowest oven rack for 10 minutes or until crust is golden and cooked through.

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