Great tasting, home-made, delicious!

Pizza with charred cherry tomatoes and gouda

Homemade pizza topped with halved cherry tomatoes, pesto, melty cheese and sprinkled with pesto after baking.

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.