The pizza with red and yellow cherry tomatoes and basil mousse is a fresh and delicate culinary proposal that enhances the flavor of the earth. I made a white pizza with mozzarella, then topped it with cherry tomatoes marinated with oil and oregano, a reduction of yellow cherry tomatoes, and a delicious basil and parmesan mousse. Colorful and appetizing, this pizza will win everyone over at the table!
Check out this collection for more topping ideas: Pizzas – Ideas and Recipes for Making Pizza at Home
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 3 pizzas
- Cooking methods: Oven
- Seasonality: Summer
Ingredients
- 2.4 cups all-purpose flour
- 3/4 cup water
- 1 tsp fresh yeast
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- 5.3 oz mozzarella
- 2.6 oz yellow cherry tomatoes
- 2.6 oz cherry tomatoes
- 1 sprig dried oregano
- 20 leaves basil
- 1.8 oz parmesan
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking Sheets
- Mixer
Steps
To make the pizza with red and yellow cherry tomatoes and basil mousse, crumble the fresh yeast into a small bowl and add room-temperature water. Stir until the yeast is completely dissolved.
In a large bowl or stand mixer, pour the flour and add the yeast and water mixture. Start kneading. Also add the salt and extra virgin olive oil; knead until the dough takes shape: it should be a compact and soft mass that does not stick to your hands or the bowl.
Cover the bowl with plastic wrap and let the dough rise for four hours, until it doubles in volume.
After the rising time, take the dough and divide it into three equal parts. Roll out the pizzas in three round baking sheets and let them rise for another 3/4 hours, away from drafts, preferably in the turned-off oven.
Wash and dice the cherry tomatoes, place them in a bowl, and season with oregano, a drizzle of extra virgin olive oil, and a pinch of salt. Let them marinate.
Wash and halve the yellow cherry tomatoes. In a saucepan, pour a drizzle of extra virgin olive oil and the tomatoes. Cook over low heat for about 10 minutes. You should obtain a sauce.
Pass the yellow cherry tomato sauce through a fine mesh strainer to remove seeds and skins, and collect the resulting liquid in a bowl.
Thoroughly wash and dry the basil leaves. Place them in a mixer bowl, add parmesan and a drizzle of extra virgin olive oil. Blend until you get a creamy mixture.
Drizzle the pizzas with extra virgin olive oil and bake in a preheated oven at 428°F (220°C) for 5 minutes.
Then remove them from the oven, add the mozzarella and cherry tomatoes. Return them to the oven for another 5 minutes, or until desired doneness.
Once baked, garnish the pizzas with the yellow cherry tomato reduction and basil mousse.
Serve the pizzas and enjoy your meal!
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