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 (p. 69)
  • Végétarien
  • Sans noix
  • Sans oeufs



    • 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

To help you with this recipe

RICARDO 6.5" Enamelled Cast Iron Skillet

RICARDO 6.5" Enamelled Cast Iron Skillet

26.99 $

This RICARDO skillet with pouring spout is great for cooking a steak or baking a small meat pie. It’s made with enamelled cast iron for even heat distribution and retention. Its glossy black finish is elegant and not only is it easy to clean, the skillet can go straight from oven to table.

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