Halved cherry tomatoes burst in the Ember's heat. Keep the rest of the topping simple so they shine.
Ingredients (makes 2 pizzas)
- 2 pizza dough balls (about 250g each)
- 150g mozzarella, torn
- 200g cherry tomatoes, halved
- 2 tbsp olive oil
- Fresh basil
- Flaky salt
Method
- Preheat the Ember until the stone is hot.
- Stretch the dough. Scatter mozzarella, then tomatoes cut-side up. Drizzle with oil.
- Bake hot and fast, turning until the rim is leopard-spotted and tomatoes soften.
- Finish with basil and flaky salt.
Tip: Pat tomatoes dry so the centre of the pizza does not go wet.