Scappata Pizza with Roasted Tomatoes

Scappata Pizza with Roasted Tomatoes

  • Preparation 15 min
  • Cooking 1 h 30 min
  • Servings 1
  • Makes 6 appetizers

The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After roasting the tomatoes in the oven, you can easily remove the skins with your fingers.

Featured in RICARDO Magazine (SUMMER 2018)



    • 2.2 lb (1 kg) ripe tomatoes, cored
    • 3 garlic cloves, unpeeled
    • 2 tbsp (30 ml) olive oil
    • 1 ball buffalo mozzarella or 3.5 oz (100 g) bocconcini cheese, sliced
    • 1/4 cup (10 g) fresh basil
    • Country bread, sliced


Note from Ricardo

Winter and spring tomatoes tend to be less sweet than those you grow in your garden. If making this recipe out of season, add a touch of sugar at this stage to boost the flavour.

Personal Note