freezeblade wrote:Cherry tomatoes, when sliced in half then turned flat-side-up on a pizza, turn out amazing. The tops char from the super-hot temps.
I'll have to try that. I've done grape tomatoes with flat side down, for the obvious structural stability reasons, but not up.
Is it just me, or are the tomatoes on pizza better the next day when you reheat the leftovers? I recently made up a batch of 5 mini pizzas (pepproni, onion, grape tomato halves) one Sunday and then put the other 4 aside to reheat throughout the week for quick dinners. Sunday night, the tomatoes were just chunks in the pizza that melted into the other flavors. Monday onward -> tomato flavor explosion!