Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 8h 10 min (COOK TIME: 10 min / PREP TIME: 8h)

cooking sketch Medium

3 people


  • 500 g Flour Type 0
  • 325 g Water
  • 1 g Fresh Brewer's Yeast
  • 12 g Salt
  • 300 g Mutti Tomato Puree
  • 300 g Mutti Cherry Tomatoes
  • 300 g Mozzarella
  • 3 tablespoons Parmigiano Reggiano cheese
  • Salt
  • Pepper
  • Basil
  • Extra Virgin Olive Oil
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Pizza Margherita WITH CHERRY TOMATOES: Method

  1. Pour all the water into a large bowl and dissolve the brewer's yeast. Add 3/4 of the flour and mix until you get a batter to which you add the salt. Pour the remaining flour and knead first in a bowl and then on a floured work surface.
  2. Treat the dough by folding it onto itself, then shape it into a ball and place it in the bowl, covering it even with just a plate, and let it rest for 20 minutes. Take the dough again and knead it again by folding it onto itself several times. Repeat this operation for another time after 20 minutes. Then let the dough rise for 3 hours.
  3. Divide the dough into 3 pieces of about 280g each, shape the balls by repeating the folds on the dough once again. Let the balls rise covered (it's fine in an airtight container) for another 4 hours.
  4. Pour Mutti Tomato Puree into a bowl and season it with salt, pepper, and some basil leaves.
  5. Roll out the pizza with your hands starting from the center towards the edge without touching the edge to create a high crust. Spread Mutti Tomato Puree, a tablespoon of grated Parmesan, mozzarella, and some Mutti Cherry Tomatoes. Finish with a drizzle of extra virgin olive oil.
  6. Bake in a pizza oven for a few minutes, or in a home oven on the static function at the maximum power for 8 minutes directly on the oven base and another 8 in the central part (in this case, use a round aluminum pan and bake the pizza only with tomato for the first 8 minutes, then add the rest of the ingredients and continue baking).
  7. Serve with some basil leaves.

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