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Hands down this is my favorite Roasted Cherry Tomato Pizza. I topped this homemade pizza dough with crème fraîche, quick caramelized onions, mixed herbed cherry tomatoes, and finished the pizza with some yummy burrata cheese. DELICIOUS, and perfect for using up those garden fresh cherry tomatoes.

overhead photo of Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions with fresh basil in photo

Here’s the deal. I may be slightly day dreaming about the cozy autumn recipes, but the bottom line is that it is still very much summer in most parts of the US and will be for another few weeks.

Before I left for LA (where the temperatures are well up into the eighties all week long), I did a major pick through of the greenhouse and pulled out all the ripe cherry tomatoes and the mass amounts of overflowing basil, thyme, and oregano. I have absolutely been loving having fresh herbs all summer long. So much so that we are looking into ways to continue using our greenhouse into the fall months. It get’s pretty cold here, especially at night, so we’re looking into the possibility of setting the greenhouse up with a heater to help the plants survive overnight.

Anyway, my point is that I’m loving all the produce, and loving using it throughout my recipes. Which is pretty obvious as seen in this shrimp salad, this Korean beef bowl, and this corn chowder.

overhead photo of raw tomatoes with garlic and herbs

Which brings me to this pizza.

It’s pretty much a combination of all the things I am loving right now and it’s mouth wateringly good.

Here are the details.

With our weather cooling slightly, it’s definitely left me craving some cozier things, enter in caramelized onions. I always forget how good caramelizing onions can be during the summer, but it’s time to bring them back into our lives. It’s funny, for the longest time I thought I hated onions. My parents have never been fans so we did not eat any onions as kids. As soon as I started cooking however, I realized that caramelizing onions can give them SO much flavor and remove that raw oniony taste that I don’t personally love.

I’ve used caramelized onions a lot over the years, but I’m going to go out on a limb and say that caramelized onions on pizza is maybe the best and most delicious thing ever. So good.

overhead photo if pizza before baking

You’ll want to start the onions before you begin rolling out the pizza dough, as they take a few minutes to cook down. While that’s happening, grab all those cherry tomatoes and fresh herbs and toss them with olive oil, garlic, salt and pepper.

Once the onions are done cooking, roll the dough out (I love using my homemade whole wheat pizza dough), spread with crème fraîche, onions, and a sprinkle or parmesan. Add the herbed tomatoes and then bake in a seriously hot oven. While the pizza bakes, the tomatoes will roast and slowly begin to burst. In about ten to fifteen minutes time you’ll have “slow roasted” tomatoes, and perfectly cooked pizza.

close up photo of Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions

And then, as if that wasn’t all good enough, finish the pizza off with a couple broken balls of fresh burrata cheese, and a good handful of fresh basil.

It’s cheesy, tomatoey, and what every week from now through September needs. Fresh herbs make all the difference in a recipe and add a nice pop of color as well. This is the perfect end of summer pizza, back to school dinner, Friday night pizza, and early fall recipe, all in one. Love it!

And of course, if you just need an easy, but delicious recipe for dinner tonight, this pizza totally works. I mean, I’m pretty sure pizza works any night of the week!

overhead photo of pizza cut into slices

I’m in LA all week, but I’m already looking forward to Saturday night dinner. I have all these ingredients at home waiting for me and this sounds like the perfect pizza to make after a week away.

Very excited about it.

Hoping you guys are embracing all the summer produce and are now making plans for this pizza soon.

Enjoy, enjoy!

side angled photo of Garlic and Herb Roasted Cherry Tomato Pizza with pizza cut into slices

If you make this herb roasted cherry tomato pizza, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
    2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Remove from the heat and let cool.
    3. In a medium bowl, toss together the tomatoes, remaining 2 tablespoons oil, herbs, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. 
    4. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with crème fraîche, top evenly with onions, and then sprinkle with parmesan. Add the tomatoes, spreading them in an even layer.
    5. Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the tomatoes are bursting. Break the burrata over the pizza and finish with fresh basil. Enjoy
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Comments

  1. do you cook your pizzas on parchment paper or directly on a greased pan? trying to avoid the soggy pizza too. i love a crispy crust & have not mastered it yet even cooking them at 500 degrees…any tips?

    1. HI! Yes, I cook the pizza on the parchment paper. It works great and does not give you a soggy crust. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  2. 4 stars
    Made this last night and the flavor was perfection!!! I would suggest pre-cooking the tomatoes a bit so they get some of the char that you see in the pictures. Also instead of creme fraiche I used dollops of herbed goat cheese! HBH recipes are the absolute BEST.

  3. 5 stars
    I live in Maine, with harsh winters too, and would recommend Elliot Coleman’s “The Winter Harvest Handbook”, It is invaluable for winter greenhouse gardening. You might even be amazed with how many things grow without any heat, as long as they are protected from the wind!

  4. 5 stars
    Fit recipe Looking so yummy I love pizza with spice and this cherry pizza I wanna eat it now… Thanks for uploading post keep it up

  5. 5 stars
    This was so simple but SO GOOD! The perfect pizza for a hot summer night. Or anytime really 🙂 I roasted my tomatoes separately, then added them to the pizza to cook together without a soggy crust (which always seems to happen for me).

  6. This looks delicious! Definitely want to try it. However, wondering how you keep it from getting too soggy with all those tomatoes bursting? Is it just a very hot oven, a pizza stone or a special dough? Thanks!

    1. HI! It’s the super hot oven!! The tomatoes don’t make the crust soggy, especially if eaten right out of the oven. A pizza stone would also help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  7. This looks delicious! I’ve been craving burrata lately. So it looks like you leave the green stems on the tomatoes?

    1. HI! Yes, I like to leave some of the stems on, but I do it more for visual purposes than for taste. I would recommend taking the stems off. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  8. 5 stars
    I live in Maine, with harsh winters too, and would recommend Elliot Coleman’s “The Winter Harvest Handbook”, It is invaluable for winter greenhouse gardening. You might even be amazed with how many things grow without any heat, as long as they are protected from the wind!