Margherita Pizza with Roasted Cherry Tomato

Margherita Pizza with Roasted Cherry Tomato


2 serves
20 minutes


Margherita Pizza… So simple and so delicious!

Roasted cherry tomatoes gives your Margherita pizza a flavourful twist! Be the star at your next homemade pizza night using our cheesy Fresh Mozzarella Slices.

*This recipe makes fresh pizza dough, however, if you are short on time you can use pre-made pizza dough and skip to step 7 of the preparation.

*Please note, this recipe does require overnight refrigeration. Pizza dough will last refrigerated for three days.


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200g tub Fresh Mozzarella Slices
2 tbsp Grated Parmesan Tub
200g cherry tomatoes, on vine
400g tinned whole peeled tomatoes
3 tbsp olive oil
1/2 cup basil
salt and pepper
Pizza Dough (makes 6)
620g warm water
1kg 00 flour, high protein (>12g per 100g) + extra for stretching
7g dry yeast
10g salt
olive oil spray


1 To make the pizza dough, place water into the bowl of a stand mixer fitted with a dough hook. Sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes.
2 Add remaining flour and salt and mix to combine over low speed. Increase speed to medium and knead for ten minutes. Transfer the dough to an oiled bowl, cover with cling film and set aside to prove for one hour.
3 Turn out the dough onto a floured bench and divide into six equal portions. Form into balls and place into 1L capacity containers sprayed with olive oil. Seal well and place into the refrigerator overnight.
4 Once refrigerated overnight, remove the dough balls 2 hours before cooking the pizzas.
5 Preheat pizza oven or preheat domestic oven to its maximum temperature with a pizza stone placed on the bottom rack. Place a handful of flour into a shallow bowl. Gently turn out dough ball into the flour and turn over to coat in the flour.
6 Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.
7 Place the cherry tomatoes onto an oven tray, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 5-10 minutes in the oven as it is preheating (they may cook quicker in a pizza oven).
8 Drain the tinned tomatoes, season with salt and blend with a stick blender until smooth.
9 Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker. Continue to stretch until a 30cm disc is formed.
10 Spread pizza evenly with ½ cup of tomato puree with the back of a spoon, avoiding the rim. Sprinkle with parmesan, drizzle with 1 tbsp olive oil and evenly distribute the mozzarella slices.
11 Place onto a pizza paddle and transfer to oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.

12 Cook the pizza. Top with roasted cherry tomatoes and sprinkle with basil leaves.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!