Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pizza with Cherry Tomato and Basil Salad

Richard Jung

Yield: Yields two 10-to-11-inch pizzas

Servings: 6 as an appetizer or 2 as a main course

Hot pizza and cool salad makes this an “everything-in-one” pizza.

This recipe is excerpted from Wine Country Cooking.


  • 1 lb. pizza dough
  • 1-1/2 cups coarsely grated smoked mozzarella cheese (or Scamorza)
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 6 oz. yellow cherry tomatoes, halved
  • 6 oz. red cherry tomatoes, halved
  • 1/2 cup loosely packed fresh basil leaves, cut into thin strips


  • Thirty minutes before baking, preheat the oven to 500°F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.
  • On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece of dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a heavily floured pizza peel. Top with half of the smoked mozzarella cheese, distributing evenly. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 12 minutes.
  • In the meantime, whisk together the oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper. Add the yellow and red cherry tomatoes and toss together.
  • When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.
  • Make a second pizza with the remaining ingredients.

    wine country cooking cookbook weir


Rate or Review

Reviews (1 review)

  • Maine_Schroomer | 09/27/2018

    This is an exceptional recipe, and from a terrific cookbook (which has her pizza dough recipe-worth getting). Easy to make and with bowls over flowing with Sun Gold tomatoes, it makes for a tasty meal.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.