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Cherry Tomato and Garlic Confit Pizza

Cherry Tomato and Garlic Confit Pizza


Food Description

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Cherry Tomato and Garlic Confit Pizza - Proof and Bake

Food preparation

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Prep Time : 15 minutes + 1 1/2 hours proofing time
Cook Time : 1 1/2 hours for the confit, 15-20 minutes for the pizza
Servings : 4-6
Product: Stream 52 Multi-function Steam Oven
Setting: Bake


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For the cherry tomato and garlic confit

• 500 grams cherry tomatoes
• 2 heads of garlic, cloves separated and peeled
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon balsamic vinegar

• 2 teaspoons brown sugar

For the pizza dough

• 2 teaspoons instant yeast
• 200 ml lukewarm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3 cups all-purpose flour

• 1 1/4 teaspoons salt

For the topping

• 1/2 cup tomato passata
• The cherry tomato and garlic confit
• 2 balls of burrata
• A handful of arugula
• Squeeze of lemon juice

• Drizzle of extra virgin olive oil

• Salt and pepper, to taste


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To make the cherry tomato and garlic confit:

  • In a square baking dish, place the cherry tomatoes, garlic, olive oil, salt, balsamic vinegar, and brown sugar. Mix well to combine.
  • Preheat the Baumann Steam Oven, using the Bake setting, to 130C, setting the time to 1 hour 30 minutes.
  • When the temperature is reached place the baking dish in the oven and let it cook.
  • At the end of the cooking time the tomatoes should be slightly wrinkled and slumped, but still whole, and the garlic should be
    completely soft and a bit golden in places. If you feel it needs more time you can cook it for longer at the same temperature.
  • When done, remove from oven to cool a bit. Transfer tomatoes and garlic to a jar and top with all the oil. Store in the refrigerator.

To make the pizza:

  • Place the flour in a bowl of a stand mixer. Combine the instant yeast with the rest of the ingredients, then combine with the flour in
    the bowl.  
  • Mix and knead everything together with the stand mixer’s dough hook at speed 2 for 4 to 5 minutes.
  • Transfer the dough in a lightly greased oven-proof bowl and turn once so the top of the dough is oiled as well.  Cover the bowl with clingfilm. Preheat the Baumann Steam Oven using the Proof preset, reduce time to 1 hour 30 minutes.
  • Once temperature is reached, place the covered bowl with the dough in the oven.  Let thisproof for 1 1/2 hours or doubled in size and puffy.
  • Line the Baumann Steam Oven bake tray with parchment
    paper and dust with flour.
  • Once proofed, remove bowl from oven.  Punch the dough down with floured hands and knead lightly for a few turns, then transfer to the parchment-lined baking sheet.
  • Spread/push the dough with your hands and fingers towards to edges of the baking sheet.  If
    the dough resists, leave it for 5-10 minutes, covered, to let it relax, until you can spread it easily.  Spread the dough until it fills the pan.
  • Dimple the dough with your fingers so the sauce and toppings have places to tuck in.  Spread the passata all over the dough. 
    Distribute cherry tomatoes and garlic confit evenly throughout the
    dough, tucking into the dimples, but keeping some of confit aside for adding later.
  • Preheat the Baumann Steam Oven, using the Bake setting, to 230C, setting the time to 15 minutes. Once temperature is reached place the pizza in the oven to bake.
  • After 15 minutes check if the bottom needs extra browning. If so, you can use the Grillsetting (bottom heat source only) at the same temperature for an extra 2-5
  • When the pizza is done remove the bake tray from the oven and transfer the pizza to a chopping board. 
  • Toss the arugula with lemon juice, extra virgin olive oil, salt, and pepper.
  • Top the pizza with torn burrata, extra cherry tomato and garlic confit, and the dressed arugula. 
    Slice into 12 slices and serve immediately.


  • You can make the cherry tomato and garlic confit a day ahead and store it in the refrigerator.
  • Serve with chili flakes or chili oil on the side in case anyone wants a little heat!
  • This makes a thick crust pizza much like a deep-dish or Detroit-style pizza.  You can also make a thinner crust by dividing the dough into half and baking two thinner pizzas.  Just shorten the baking time accordingly.


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