Pizza with charred cherry tomatoes and gouda

Brick is the paper-thin type of pastry in Tunisia. It is thinner than filo and crunchier – it resembles spring rolls wrappers (use these for best results in this recipe). It gets its name from a Tunisian street snack also called the Brick often stuffed with herbs, cheese, minced meat, potatoes and goes like this…

COOKING TIME 30 minutes
Pizza with charred cherry tomatoes and gouda

3/4 lb cherry tomatoes

2 garlic cloves, thinly sliced

1 onion, thinly sliced

5 basil leaves, torn

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Pizza Dough

3/4 cup coarsely shredded Frico Gouda Mature cheese

1/2 cup freshly shredded Frico Old Dutch Master cheese

Basil Pesto

Preheat the broiler. In a medium baking dish, toss the cherry tomatoes, garlic, onion, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.

Pre-heat the oven to 500°F. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.

On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel.

Spoon one-sixth of the cherry tomato topping on each round.

Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.

Remove from the oven and sprinkle each with 2 tablespoons of the Gouda Mature and 1 tablespoon of the Old Dutch Master.

Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.

Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.