Roasted Cherry Tomato Mini Pizza Poppers (grilled on BBQ)

By á-47

Mini pizzas grilled on the BBQ

Ingredients

• Roasted Tomatoes:
• 1 recipe Roasted cherry Tomatoes
• 2 1-lb. loaves frozen pizza dough, thawed
• 1/4 cup extra virgin olive oil
• 1 tea. dried oregano
• 1 tea. dried basil
• 12-14 oz. deli-sliced mozzarella or provolone, cut into 2" pieces
• .
• 2 pints cherry or grape tomatoes, halved
• 1 Tbsp.extra virgin olive oil
• 2-4 cloved garlic, minced
• 2 tea. balsamic vinegar
• 1/2 tea. dried or 1 tea. chopped, fresh oregano

Preparation

Step 1

Roasted Cherry Tomatoes:
In a 13x9x2" disposable foil pan, combine tomatoes, oil, garlic, viegar and oregano.

Preheat oven to 450 degrees. Cook the tomato mixture in the oven for 10-12 minutes, stirring occasionally.

Mini pizzas:
Roll pizza dough, one loaf at a time, into a 15x12 rectangle (if dough becomes difficult to roll, cover and let rest occasionally). Cover dough losely and let rest 10 minutes. Cut out circles using a 2-2 1/2" round cutter (depending on your grill grate, the larger size may be easier to work with). Discard trimmings.

Place dough rounds on lightly greased baking sheets. Combine the olive oil and oregano in a bowl, brush over both sides of dough rounds. Prick rounds all over with a fork.

Using tongs, place about a dozen dough round directly onto a well-oiled grill rack directly over medium heat. Cover and grill 2 minutes. Carefully flip the rounds and press down lightly to flatten. Top each with a piece of cheese. Close grill and cook until cheese melts and dough is cooked through, about 2 minutes more. Repeat with remaining dough rounds and cheese. Keep warm in a 250 degree oven until ready to serve.

Top each round with a spoonful of Roasted Cherry Tomatoes. Serve warm or at room temperature.

Makes 10-12 (4 popper) servings.