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Yield: 4 serves 4
Slow Roasted Cherry Tomato Pizza with Garlic Cream and Arugula
Total Time:
2 hrs
 
Ingredients
dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
toppings
  • 2 pints cherry tomatoes halved
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 sweet onions thinly sliced
  • 2 teaspoons light brown sugar
  • 2 cups heavy cream
  • 1 tablespoon unsalted butter
  • 6 garlic cloves minced or pressed
  • 1 tablespoon all-purpose flour
  • 8 ounces full-fat ricotta cheese
  • 3 to 4 cups fresh baby arugula
Instructions
  1. In the bowl of your KitchenAid Stand Mixer fitted with a dough hook, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt and with the mixer on low speed, stir until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub a bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  2. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  3. Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
toppings
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with sugar and salt and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
  2. While the tomatoes are roasting, heat a skillet over low heat and add the butter. Once melted, stir in the onions with a pinch of salt and the brown sugar. Cook, stirring occasionally, until the onions get caramely and soft, about 35 to 40 minutes.
  3. To make the garlic cream sauce, heat a saucepan over medium-low heat and add 1 1/2 cups of the cream and the butter. Stir in the garlic. In a shaker bottle (or in a bowl with a whisk), shake together the remaining 1/2 cup of cream and flour. It will create a thick slurry. Pour/scoop it into the cream mixture and stir well. Cook for 2 to 3 minutes, stirring often, until the cream sauce thickens.
  4. Place the ricotta cheese in a fine mesh strainer and press it gently with a paper towel to release some of the liquid.
  5. Begin to make your pizza! Spread the garlic cream sauce into the pizza, leaving a 1-inch border or so around edges. Top with the ricotta cheese. Add the caramelized onions and the cherry tomatoes on top. Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly and the crust is golden. Remove the pizza and let is cool for 10 to 15 minutes so the center cream sauce can set. Top with the fresh arugula and slice.

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