These Positano pizzas are the cutest, aren’t they? I’m partnering with Clarkson Potter for this recipe post and giveaway and I’m so excited, because I love this recipe so much!
While I’d love to take credit for the Positano pizzas myself, the hat tip goes to the marvelously talented and lovely Giada De Laurentiis. It’s just one of the amazing recipes from her newest cookbook, Giada’s Italy: My Recipes for La Dolce Vita.
As you probably know, Giada is America’s most beloved Italian chef. Her lighter, healthier takes on classic Italian fare have been hugely popular over the years.
In this newest cookbook, the photos were shot on location around Giada’s native Rome, and the cookbook explores the food and lifestyle traditions that define la bella vita with Giada’s own contemporary California twists.
And her Positano pizzas are sublime! They’re also super easy to make and will delight everyone with their heart-shaped adorable-ness!
So cute, right?
Start with refrigerated pizza dough that you’ve let rise about an hour. Roll it out and cut it into hearts and bake. They’ll puff up nicely, so you’ll cut them in half so you’ll have a complete heart top and complete heart bottom for each one.
While the pizza dough is rising, roast some cherry tomatoes. I could eat them with a fork one after another.
Put three or four of them on each of the bottom heart halves.
Add some freshly grated mozzarella cheese.
You’re not done yet. Add some grated Parmigiana-Reggiano cheese too!
Then put the top heart back on each little pizza. Brush with olive oil and sprinkle with some dried oregano, then bake.
And then enjoy your Positano pizzas. They’re the most deliciously fresh tasting bites of happiness you may have all week.
Thanks, Giada! This is a killer recipe.
- 1 16-ounce ball store-bought pizza dough
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 4 garlic cloves smashed and peeled
- 2 fresh basil sprigs
- all-purpose flour for dusting
- 1/2 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon dried oregano
Place the pizza dough in a lightly oiled bowl, cover with a towel, and allow it to rest in a warm place for 1 hour.
Preheat the oven to 375 degrees F.
Pierce each tomato with the tip of a paring knife. On a small rimmed baking sheet, combine the tomatoes, olive oil, salt, garlic and basil. Toss to coat and roast for 30 minutes, or until the tomatoes are beginning to blister. Set aside to cool.
Raise the oven temperature to 425 degrees F.
On a lightly floured board, use a rolling pin to roll out the pizza dough to a 1/4-inch thickness. Using a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts and place them on a rimmed baking sheet. Bake the hearts for about 12 minutes, or until lightly puffed and beginning to brown. Remove from the oven and cool slightly. Split the hearts in half horizontally, as if you were making a sandwich. Divide the mozzarella and tomatoes over the bottom halves and sprinkle evenly with the Parmigiano-Reggiano. Replace the tops and brush with extra-virgin olive oil. Sprinkle each heart with oregano.
Bake for 5 minutes, or until the cheese is melted and the tops are golden. Serve warm, drizzled with more extra-virgin olive oil, if desired.
Recipe(s) reprinted from Giada's Italy © 2018 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
One lucky Eat Move Make reader will win a copy of Giada’s Italy and a Bric’s Italian weekender bag. (ARV $155)