1cupcherry tomatoes, stemmed and halved(4 ounces / 113g)
cracked black pepper
handful small basil leaves
Follow the instructions for parbaking the pizza crust. Keep the oven at 500ºF.
In a small bowl, toss the trimmed padróns with the olive oil.
When the crust is parbaked, top it with the mozzarella, goat cheese, halved cherry tomatoes, oiled padróns, and a good sprinkle of flaky salt and black pepper. Use a pizza peel to slip the pizza into the oven and onto the hot baking stone (or inverted baking pan). Bake until the crust is golden and the cheese is bubbly, 6-10 minutes.
Use tongs to grab the pizza out of the oven and onto the pizza peel, then transfer to a large cutting board. Drizzle with olive oil, top with the fresh basil leaves, and use a pizza wheel or large, sharp chef's knife to cut it into 6 pieces. Serve immediately.
Leftovers will keep well, refrigerated airtight, for up to 2 days. The best way to reheat them is to place pizza slices in a cast iron skillet over low heat and warm, uncovered, until the cheese is melted, about 10 minutes.
If gluten isn't an issue for you or your guests, feel free to use these toppings over your favorite wheaty pizza crust. (This is mine.) And just a note that my GF pizza crust recipe makes enough for two pizzas but I've listed the ingredients below for one in case you want to change it up.Look for padróns that are on the small side and dark green. And feel free to play fast and loose with the toppings; I've listed some suggestions in the post above.Nutritional values are based on one of two servings.