Delicious Mini Cherry Tomato and Bocconcini Pizza, with a quick and easy homemade pizza base, oven-roasted cherry tomatoes combine with bocconcini, Parmesan and mozzarella for a delicious lunch or dinner treat.
When it comes to pizzas, I love them in all shapes and forms. This one is a favourite for when I’m craving warm bread and cheese goodness (which honestly, is embarrassingly often ;) The pizza base bakes up almost foccacia-like, and is quickly and easily made from scratch. Just mix and allow to rise for about 30 minutes.
Once shaped, the pizza base is topped with a layer of fresh basil and garlic mixed with olive oil. Next is a sprinkling of Parmesan, cherry tomatoes, torn bocconcini and a final sprinkling of mozzarella cheese. Pop into the oven for 30 minutes and enjoy!
Cook’s Notes for Tomato and Bocconcini Pizza
A couple of points to make it even better – crush the cherry tomatoes. By that, I mean “pop” them, discarding the liquid and seeds. To make this job a little less messy, I cut a small slit in the tomatoes first, then place a paper towel over a shallow bowl while I do the popping. This helps keep the moisture level in these pizzas under control, to avoid soggy bread, while allowing the tomatoes to cook down into perfectly rich nuggets of tomato goodness.
Secondly, use a generous hand with salt and pepper, to heighten all the great flavours.
Mini Cherry Tomato and Bocconcini Pizzas
Ingredients
For the pizza base:
- 1 tsp. instant or active dried yeast
- 3/4 tsp. white sugar
- 3/4 cup lukewarm water
- 1 1/2 cups all-purpose flour
- 1/2 tsp. fine sea salt
- 2 tsp. olive oil
Topping:
- 1/4 cup fresh basil chopped
- 1 clove garlic finely minced
- 1-2 Tbsp. olive oil
- 1/4 cup finely grated parmesan
- Assortment of cherry tomatoes about 24-30
- 6 oz. bocconcini drained and torn
- 1 cup grated mozzarella cheese
- Sea salt and cracked black pepper
- Fresh baby arugula to serve
Instructions
- For the pizza base: Place the yeast, sugar and water in a bowl and mix to combine. Set aside for 5 minutes or until bubbles appear on the surface. Place the flour, salt and oil in a bowl and make a well in the centre. Add the yeast mixture, stirring until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic, adding more flour, as necessary. Place in a bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size.
- Preheat oven to 415° F.
- To crush cherry tomatoes, cut a small slit in the side of each one with a knife and gently squeeze to release seeds and liquid. Discard seeds and liquid. (*Note: this can be messy, so I like to cover the top with a sheet of paper towel while I do this).
- Divide dough into 4 equal pieces and roll out each one to 6-7 inch rounds. Place on a parchment lined baking sheet.
- In a small bowl, combine the basil, garlic and enough olive oil to make a spreadable paste. Divide mixture between 4 pizza bases and spread evenly on top of base. Top with a sprinkling of Parmesan cheese. Place 6-7 cherry tomatoes on each pizza, then add some torn bocconcini to each one. Sprinkle generously with salt and freshly ground pepper, then sprinkle top with mozzarella.
- Bake in pre-heated oven for 25-30 minutes or until the bases are crispy and golden. Top with arugula to serve.
Jennifer says
We just finished eating these – and wow! Also, The tomato trick worked like a charm. Thanks for another beautiful recipe, Jennifer!
Jennifer says
So glad you enjoyed them, Jennifer! Perfect Friday night dinner :)
Toni | BoulderLocavore says
There is nothing like the smell of homemade pizza cooking! These minis are a perfect size. Thanks for the tomato popping tip too. Makes total sense to keep the moisture under control; genius!
Jennifer says
Thanks Toni :)
Thao @ In Good Flavor says
I love the 30 minute rise pizza crust. Sure you can the dough, but when I have time to make it, it feels so rewarding. The pizzas look SO good! I love that they are individual sized.
Jennifer says
Thanks Thao and yes, the crust is a breeze to whip up, which is great (get to eat these sooner :)
Chris @ The Café Sucré Farine says
Oh my word, I’m quite certain I could eat these every day and never tire of them. They look amazing and I love your little tip about crushing the cherry tomatoes. Thanks Jennifer!
Jennifer says
Thanks Chris :)
Laura (Tutti Dolci) says
Oh these pizzas look so tasty, just what I’m craving for dinner tonight!
Jennifer says
Thanks Laura :)
Mary Ann | The Beach House Kitchen says
Jennifer, these are the most gorgeous little pizzas! They look and sound delicious!! I love my pizza, so these are on my list!! Can’t wait to try!
Jennifer says
Thanks Mary Ann. These are perfect for a quick lunch treat!
Katrina @ Warm Vanilla Sugar says
I love these simple little pizzas! They look fabulous and I’m really digging the toppings :)
Jennifer says
Thanks Katrina. These have a lot of flavour going on, which I loved!
Cheyanne @ No Spoon Necessary says
These mini pizzas look absolutely delicious! I LOVE that the crust is foccacia-like! With popped oven roasted tomatoes and bocconcini on top, I literally could eat these all day! (<– although my waist line would probably hate me!). Thanks for sharing the YUM! Pinned! Cheers to a beautiful week!
Jennifer says
Thanks so much, Cheyanne and thanks for sharing! :)
sue|theviewfromgreatisland says
Beautiful pizzas, and I’m all over that cherry tomato popping technique, that would be great for so many dishes — thanks Jennifer!
Jennifer says
Thanks Sue. It can be a messy job, but worth it :)
Tricia @ Saving room for dessert says
Love these mini-pizzas Jennifer! I love pizza and could eat it every day. The colors and flavor combination is wonderful! These are gorgeous pies :)
Jennifer says
Thanks so much, Tricia :)
Sarah | Broma Bakery says
This reminds me exactly of these little pizzas my sister and I got every summer in Nova Scotia. It’s making me want to reach into my screen and take a huge bite out of one of these babies!
Jennifer says
Me too, Sarah. Even though I just made these, I’m feeling another batch is in order today ;)