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Pizza with mozzarella, caramelized cherry tomatoes and arugula

  • Total Time: 35 mins
  • Yield: 6 1x


  • 1 package of instant powdered dry yeast (2 ¼ teaspoons)
  • 1 cup of warm water (105°-115° F) (40°-46° C)
  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • 1 teaspoon of granulated sugar
  • 2½ cups of all-purpose flour without baking powder (and a bit more)
  • ½ cup of tomato sauce or paste
  • 1 cup of cherry tomatoes
  • 1 teaspoon of oil
  • 2 tablespoons of granulated sugar
  • 300 grams of mozzarella cheese
  • 2 cups of arugula


  1. Dissolve the yeast in ¼ cup of warm water. Then empty the mix in a large bowl, uniting it with the rest of the water (3/4 cup), oil, sugar, salt and flour. Mix well, add a little extra flour if necessary, it should not stick to your hands. Knead a little. Form a ball and let it rest for 10 minutes at room temperature.
  2. Preheat the oven to 425°F (220°C).
  3. Place the dough on a floured surface and begin to ideally extend it with the hands, or else you can use a rolling pin a little. Once extended, move it to a baking tray covered with parchment paper, or to a pizza baking tray.
  4. Brush the top surface of the dough with tomato paste or tomato sauce. Bake it for about 10 minutes for pre-cooking.
  5. To make the topping, place oil in a skillet and then sauté the cherry tomatoes for about 3 minutes, then add the sugar and wait until the sugar dissolves.
  6. Place the mozzarella cheese and the cherry tomatoes on top, and bake for 10 minutes.
  7. Before serving, place arugula on top of the pizza.
  • Prep Time: 15 mins
  • Cook Time: 20 mins