Roasted Cherry Tomato Pizza Poppers

Better Homes and Gardens January 2011

1 recipe roasted cherry tomatoes
Two 1 lb loaves frozen pizza dough, thawed
1/4 cup extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
12 to 14 oz deli sliced mozzarella or provolone cut into 2 inch pieces
Small fresh basil leaves (optional)

Roasted Cherry Tomatoes

2 pints red and/or yellow cherry or grape tomatoes halved
1 Tb extra virgin olive oil
2 - 4 cloves garlic, minced
2 tsp balsamic vinegar
1/2 tsp dried or 1 tsp chopped fresh oregano

1. In a 9 X 13 X 2 inch pan combine all ingredients. Cook in 450 degree oven for 10 - 12 minutes stirring occassionally

1. Prepare roasted cherry tomatoes
2. Meanwhile on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15 X 12 inch rectangle. Cover dough loosely and let rest 10 minutes. Cut out circles using 2 - 2 1/2 inch round cutter. Discard trimmings. Place dough rounds on lightly greased baking sheets. Combine olive oil, oregano and basil in a bowl and brush over both sides of dough rounds. Prick rounds all over with a fork.
3. Preheat oven to 450 and bake sheets for 7 minutes. Flip and top rounds with cheese and bake 2 minutes more. Top with tomatoes and basil mixture. Makes about 40 poppers.