ROASTED CHERRY TOMATO PIZZA POPPERS

Roasted Cherry Tomato Pizza Poppers image

How to make Roasted Cherry Tomato Pizza Poppers

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 pints red and yellow cherry or grape tomatoes, halved
1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 teaspoons balsamic vinegar
1/2 teaspoon dried oregano, crushed
2 1 pound loaves frozen pizza dough, thawed
1/4 cup extra virgin olive oil
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
12 ounces deli-sliced mozzarella, cut into 2 inch pieces
Small Fresh Basil Leaves (optional)

Steps:

In a 13x9x2-inch disposable foil pan combine tomatoes, 1 tablespoons oil, garlic, vinegar and 1/2 teaspoon dried oregano.
For a charcoal grill, grill directly over medium coals for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Place pan on grill rack. Cover and grill as above.)
Meanwhile, on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15x12-inch rectangle (covering dough and letting rest occasionally during rolling). Cover dough loosely and let rest 10 minutes. Cut out circles using a 2 to 2-1/2-inch round cutter. Discard trimmings. Place circles on lightly greased baking sheets. Combine the 1/4 cup olive oil, 1 teaspoon oregano, and basil in a bowl. Brush mixture over both sides of the dough circles. Prick circles with a fork.
For a charcoal or gas grill, place about a dozen* dough circles directly onto the well oiled grill rack directly over medium coals. Cover and grill 2 minutes. Turn the circles over, press down to flatten, and top each with 1 piece of cheese. Close grill and cook until the cheese melts and the dough is cooked through, about 2 minutes longer. Transfer to a baking sheet and top each with a spoonful of cooked tomatoes. Repeat with remaining circles, cheese, and tomatoes. Keep cheese topped dough rounds warm in a 250 degree F oven or serve at room temperature. Repeat with remaining dough rounds.
If desired, sprinkle with basil leaves. Makes 56 to 60 poppers.