Sour cream pizza dough:
- 1 cup warm water
- 1 teaspoon sugar
- 1 tablespoon yeast
- 3 cups flour + more as needed
- 2 teaspoons salt
- ⅓ cup sour cream
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 2 teaspoons olive oil
Creamy basil vinaigrette:
- 2 oz basil leaves
- 1 garlic clove
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 2 tablespoons mayo
- Ricotta cheese (as much as you want!)
- ¼ cup feta, crumbled or cut into small cubes
- 2-3 cups arugula
- 1 teaspoon olive oil
- Squeeze of lemon
- Balsamic glaze
- Make the dough:
- Add sugar and yeast to water and let sit for 10 minutes, until yeast blooms and is foamy. In the meantime combine 3 cups flour and salt. Once yeast blooms, add to flour and mix to combine. Add sour cream and olive oil and stir.
- Turn out onto a clean surface and sprinkle with 2 tablespoons additional flour. Knead until dough comes together, adding more flour as needed until it’s barely sticky.
- Continue kneading for 5-6 minutes until a smooth ball forms.
- Oil the bowl you used to make dough and place dough ball back in. Cover with plastic wrap and a dish towel and let sit in a warm place for 2 hours.
- Once risen, punch down, turn out and knead a few more times.
- Divide ball into 2 (or 4!) pieces and let sit for an additional 30 minutes before using. If you're not using all the dough today, wrap the rest and stick it in the freezer for future pizza needs.
- Make slow-roasted tomatoes:
- Preheat oven to 275.
- Slice cherry tomatoes and place cut side up on a parchment lined baking sheet.
- Drizzle with olive oil and sprinkle with a little salt.
- Bake for 90 minutes, until shriveled and chewy, but still a little juicy. Start checking after an hour to make sure they don't go too far.
- Make creamy basil vinaigrette:
- Combine basil, garlic and red wine vinegar in food processor and pulse to combine.
- With the processor on low, drizzle in olive oil until combined.
- Add mayo and let process until combined and creamy.
- Make pizza (finally!):
- Preheat grill or grill pan on medium-high.
- Roll out dough as thin as you’d like it - for grilling I like to go thin because you want it to cook pretty quickly. I generally do 4 small personal-sized pizzas versus one large one with this method. But you do you!
- Brush dough with olive oil and lay on the grill oil-side down. Let cook for 2-3 minutes, until dough starts to puff up.
- Brush the top with olive oil, flip and let cook for an additional minute.
- Spread some ricotta on dough and top with tomatoes and feta. Let cook for 1 more minute.
- Drizzle basil vinaigrette and balsamic glaze on top of pizza. Top with arugula and flaky sea salt if desired. Repeat with remaining dough if needed.
It's hard to say exactly how many people this recipe will feed because it depends on your grill size + how much pizza a person can eat. As written, you'll definitely have extra tomato candy and basil vinaigrette though. This is by design because they are both delicious and can be added to other meals if you don't use it all on the pizza.
No grill? No problem! You can easily make this pizza in the oven! Preheat your oven to the highest setting you feel comfortable with and bake the dough until it's crisp, but still a little chewy. Add the toppings (minus the arugula and balsamic) and stick back in the oven for 2 minutes. Top with salad and balsamic glaze. Done!