What’s Cooking? Slow-roasted tomato and mozzarella pizza

Slow roasted tomato and mozzarella pizza on eatlivetravelwrite.comSpring. It’s trying really hard these days to make an appearance, although the chilly temperatures make it hard to believe what the calendar tells us. At least the snow is nearly all gone (except in dark corners that rarely see the sun!) and the sun is more present than it was even just a few weeks ago. And hey, it’s nearly Easter. How did that happen? Not that I am complaining – Easter typically signals new beginnings, a new, warmer season and, if you’re a teacher in the northern hemisphere, the beginning of “the end” – it’s all crazy busy from hereon in. It also signals an extra long weekend and, for many, sharing meals with friends and family.  Often that signals a flurry of activity in the kitchen and “big meal” stress but entertaining really doesn’t need to be stressful – some of my favourite get-togethers are more casual affairs, a brunch, for example, or an early dinner with less traditional Easter foods and more of an emphasis on sharing time and food with friends that making “the right” dishes for the occasion.

For this month’s Kraft Canada #whatscooking assignment, I was perusing the Easter recipes for ideas for casual entertaining over the Easter weekend (or, you know, anytime!) and couldn’t stop thinking about these mini margherita pizzas.  What a great idea for entertaining – they are fabulous little hors d’oeuvre bites or they can be transformed into a larger dish for a casual brunch. I made a few changes – namely switching out the pizza dough for puff pastry (store bought – shh, don’t tell anyone!) and slow-roasting the tomatoes.

I had found some fabulous little cherry tomatoes…

Cherry tomatoes on eatlivetravelwrite.comThat I decided to slow roast, to really bring out the flavour. I tossed them in a little olive oil, salt, pepper and minced garlic…

Prepping cherry tomatoes to slow roast on eatlivetravelwrite.com

And roasted them for an hour at a fairly high temperature. I stopped after an hour so they kept their shape, knowing they would be cooking more on top of the pizza

Slow roasted cherry tomatoes on eatlivetravelwrite.comOnce you’ve roasted your tomatoes, the rest is very simple.

What's Cooking? Slow-roasted tomato and mozzarella pizza

Prep Time 15 mins
Cook Time 90 mins
Total Time 1 hr 45 mins

Easy slow-roasted tomato and mozzarella pizza.

Yields serves 2-6


  • 16 cherry tomatoes, halved
  • 1 clove garlic, minced
  • salt, pepper and olive oil
  • 1 roll puff pastry, thawed
  • 250g fresh mozzarella, drained and thinly sliced
  • 2 tablespoons Kraft 100% Parmesan Grated Cheese
  • 1 egg, lightly beaten
  • Fresh basil leaves, roughly chopped, for garnish


  1. Pre-heat oven to 400ºF.
  2. Toss the cherry tomato halves with the olive oil, salt, pepper and garlic.
  3. Spread the tomato halves on a baking tray lined with parchment paper.
  4. Bake for 1 hour.
  5. Remove from oven and allow to come to room temperature.
  6. Meanwhile, unroll the puff pastry and place it on a baking tray lined with parchment paper.
  7. Evenly place the mozzarella slices around the pastry, leaving a border around 2-3cm wide.
  8. Top the mozzarella with the tomatoes and sprinkle with the Parmesan.
  9. Fold the uncovered edges of dough up and around the filling, working your way around the pizza. You'll end up with pleated edges that are a little rough but that's ok!
  10. Brush the edges of the pastry with a little of the beaten egg (egg wash) and bake for 25-30 minutes or until the cheese has melted and the edges of the pizza are puffed and golden.
  11. Sprinkle with basil to serve.


Slow roasted tomato and mozzarella puff pastrypizza on eatlivetravelwrite.com

Kraft What's Cooking contributor

Verdict? This is a really simple dish that tastes like you’ve spent much longer in the kitchen than you have! A perfect light lunch or brunch dish or, if you prefer, sliced and served with apéritifs.  The extra effort to slow-roast the tomatoes is well worth it, so don’t be tempted to skip that step!

Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.

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11 Responses to What’s Cooking? Slow-roasted tomato and mozzarella pizza

  1. Mr. Neil March 25, 2015 at 08:01 #

    This was a wonderful apero snack, and I really liked the switch-out to the lighter puff pastry.

    I paired this was a couple glasses of AOP Bearns red wine…a lesser-known appellation from the Southwest of France.

  2. Parisbreakfast March 25, 2015 at 11:48 #

    Love roasted cherrie tomatoe!

  3. Geoff March 25, 2015 at 17:57 #

    Even just reading this post, I could smell the pizza… lovely

  4. April @ Girl Gone Gourmet March 28, 2015 at 13:22 #

    Yay Spring! Love everything about this especially the puff pastry — such a great idea 🙂

  5. Helen @ Fuss Free Flavours March 31, 2015 at 06:39 #

    A lovely recipe Mardi. I am so keen on recipes that have a favorable effort to glory ratio.

    I am getting a roll of puff pastry out of the freezer now for supper.

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