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Slow-roasted cherry tomato pizza

Slow-roasted cherry tomato pizza

Total Time
1 hr 10 min
20 min
50 min


Cherry tomatoes

500 g, vine-ripened


2 clove(s), sliced

Brown sugar

1 tsp

Olive oil

2 tsp

Red wine vinegar

2 tsp

Baby spinach

100 g

Pizza sauce

¼ cup(s), (65g)

Reduced fat feta cheese

100 g, crumbled

White self-raising flour

125 g

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 140°C. Gently remove tomatoes from the vine and place on a large baking tray. Sprinkle with garlic cloves, sugar and ½ teaspoon salt. Drizzle over olive oil and vinegar. Bake for 30-40 minutes or until tomatoes are soft and juices have caramelised.
  2. Place spinach in a colander over sink and pour boiling water over until wilted. Drain and set aside.
  3. Meanwhile, preheat oven to 200°C. Lightly spray a large baking tray with oil. Place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes until smooth, then divide into 4 equal portions. Shape each portion into a ball and roll out into a 15cm round. Transfer pizza bases to prepared tray.
  4. Spread pizza sauce evenly over bases, top with wilted spinach, slow-roasted tomatoes and feta. Bake for 10-12 minutes or until the pizza bases are crisp and golden.