We want to try to replicate this pizza from Fritti in Atlanta -
Sorrentina (San Marzano tomato, bufala, smoked mozzarella, cherry
tomatoes, basil, Parmigiano Reggiano)
The cherry tomatoes are quartered or halved depending on size, but we do not know if they are cooked ahead of time or placed raw on the pie. The staff was a little vague and gave some conflicting answers.
For those of you who have used cherry tomatoes, do you roast them ahead of time, put them on the pie raw? Any other suggestions?