Cherry Tomato Jam Pizza

Cherry Tomato Jam Pizza
Staff Writer
Cherry Tomato Jam Pizza
Emma Laperruque
Cherry Tomato Jam Pizza

Since tomato is "technically" a fruit and summer cherry tomatoes are as sweet as candy, transforming them into jam seems like a natural fate. At the supermarket, I judge jam labels on a simple criteria: The fruit should be the first ingredient. And the rest of the list shouldn't include much more than sugar and lemon juice. This cherry tomato jam recipe follows the same rules. Lots (and lots) of cherry tomatoes are slowly cooked with brown sugar, for a greater depth of flavor — plus pinch of red pepper flakes, a bit of salt, and, at the end, a few squeezes of tart lemon juice. Then, to put the jam to good use, this recipe gives a nod to the increasingly popular fig jam and prosciutto pizza. The cherry tomato jam is a sticky-sweet take on tomato sauce and the crispy bacon offers a salty counterpoint.

Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

8
Servings
622
Calories Per Serving
Deliver Ingredients

Ingredients

For the cherry tomato jam

  • 2  Pounds  cherry tomatoes
  • 3/4-1  Cups  brown sugar
  • 1  Tablespoon  salt, plus more to taste
  • 2  Teaspoons  red chile pepper flakes
  • Juice of 1 lemon

For the pizza

  • One  16-ounce ball whole-wheat pizza dough
  • All-purpose flour, for dusting
  • slices crispy bacon, crumbled
  • 1/2  Cup  cup whole-milk ricotta
  • 1  Tablespoon  dried red chile pepper flakes

Directions

For the cherry tomato jam

In a medium-sized saucepan, stir together the cherry tomatoes, ¾ cup brown sugar, salt, and red chile pepper flakes. Bring to a boil, reduce the heat, and cook until reduced, thick, and sticky, for 1-1 ½ hours.

Purée the jam to further break up the tomatoes using either an immersion blender or food processor. Season with additional brown sugar or salt, to taste, and continue to cook for a few more minutes. Stir in the lemon juice. Use immediately for pizza or refrigerate for a later purpose.

For the pizza

Preheat the oven to 425 degrees.

Place the pizza dough on a work surface at room temperature for about 20 minutes. When ready, dust the work surface with flour and roll out the dough to fit whatever pan you'll be using to cook the pizza (a baking sheet works just fine).

Transfer to the pan. Spread the cherry tomato jam evenly across surface (there will be extra). On top, add the bacon, spoonful-dollops of the ricotta, and red chile pepper flakes. Bake for 18-20 minutes or until the crust is as crispy as you like. Cut into triangles and serve immediately. 

Nutritional Facts

Total Fat
30g
43%
Sugar
19g
21%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
86g
66%
Protein
13g
28%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
94mg
9%
Choline, total
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
11µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
4mg
1%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
58mg
4%
Water
10g
0%

Cherry Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.