Hellllllllllllllo, summer. Tomatoes and watermelon are the two foods that truly represent summer for me. Corn on the cob, fresh berries, and BBQ are close seconds. I love seeing plants ornamented with colorful cherry tomatoes this time of year. It’s so tempting to walk by and pop a fresh little cherry tomato into your mouth. I know people take great pleasure in eating them fresh from their vine, still warm from the sun. I however, prefer my tomatoes warm from the oven and a little wrinkly. Better yet, cooked on top of a pillowy cheesy skillet pizza.
This is a fun pizza to make. Albeit, the dough is time consuming. It’s an overnight dough, so you’ll need to prepare it a day in advance of serving it. That being said, it’s so delicious. It’s full of flavor and has a soft Chicago pizza style texture. Crisp along the edges and pillowy inside. It’s super cheesy and the cherry tomatoes add a fresh burst of flavor in each bite. The technique of building the pizza is interesting too. You place the dough in the skillet and then top with a thick layer of cheese before you top the cheese with tomato sauce. This change in order protects the crust from getting soggy from the sauce. A little more cheese, then topped with cherry tomatoes. It’s as delicious as it is beautiful. Serve with a fresh summer salad and enjoy!