First wash the cherry tomatoes and cut them in half.
Line the mold with parchment paper and spread the brown sugar over it, then cover with the cherry tomatoes (leaving the cut side up), season with a little salt and cook for about 20 minutes in a preheated convection oven at 180 ° C.
In the meantime, take the pizza dough and roll it out into a round sheet, roughly the same size as the mold or slightly larger.
Cover the cherry tomatoes with the pastry, tucking the edges a little, then sprinkle it with a little oil and cook for another 20 minutes, again at 180 ° C.
Once golden brown, take the pizza out of the oven, turn it upside down on a serving dish, remove the parchment paper and spread the chopped mozzarella on the surface.
The pizza tatin is ready: decorate with fresh basil and serve.
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