Culinary Institute of America Recipe
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Pizzas with Roasted Tomatoes and Mozzarella

This classic combination is amplified by using roasted tomatoes for a rich, smoky flavor.

This recipe was adapted from the CIA's  Healthy Cooking at Home cookbook (2006, Lebhar-Friedman).
CIA's Pizza with Roasted Tomatoes and Mozzarella recipe



Makes 4 Servings

  • 2 teaspoons olive oil
  • 2 tablespoons chopped basil
  • 1 teaspoon chopped oregano
  • 3 garlic cloves, minced
  • 1 pound store-bought pizza dough
  • 3 1/4 cups sliced roasted plum tomatoes
  • 10 1/2 ounces mozzarella, thinly sliced
  • 3⁄4 cup finely diced tomato
  • 1⁄4 cup grated Parmigiano-Reggiano
  • 1 teaspoon ground black pepper
  • 3 cups loosely packed mixed greens
  • 1/4 cup vinaigrette of choice


  1. Preheat oven to 500 degrees F.
  2. Combine oil, 1 tablespoon of the basil, the oregano, and the garlic.
  3. Divide dough into 4 equal portions and roll each piece into a 7 to 8 inch round on a lightly floured surface. Transfer to a baking sheet. Spread about 2 teaspoons of the basil-oregano mixture over each piece of dough. Overlap the tomatoes and the mozzarella slices around the outer edge of the pizzas. Spoon some of the diced tomato in the center of each. Sprinkle pizzas with a small amount of Parmigiano-Reggiano and a pinch of the remaining basil and the pepper.
  4. Bake pizzas until the crust is golden and crisp, about 10 minutes. Toss greens with vinaigrette. Serve pizzas topped with some dressed greens.

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