Tomato Madness
Our current situation has us rolling in this ripe and sun-kissed, juicy fruit from my head to-ma-toes. Get it? To my toes, tomatoes? Well, there are a lot of them. Cherry tomatoes are the sweetest, most delicious tomatoes in my humble opinion. I pop them into my mouth like little candies. However, there are just so many you can eat at any given time. So, when life gives us cherry tomatoes, I make Roasted Tomato and Garlic Pizza.
Roasting tomatoes is such a great way to enjoy them. So easy too. Just add some garlic, onions and toss them with some olive oil and you’re on your way. Try this Roasted Tomato and Garlic Pizza. You’re going to love it!
Making Pizza
Making pizza is my go to for so many things. If we’re low on groceries and don’t feel like going out, Pizza to the rescue. I can make a dough in no time. It just needs little time to rise. Once you get the hang of making your own pizza dough, you’re ready for anything. Pizza makes everyone happy…well, except if you’re watching your carbs. My pizzas however, are usually high on veggies and low in cheese. In fact, I often make pizza without any cheese! Can you imagine? We really like it like that. Loaded with lots of veggies and made simply at home. You can grill them outdoors or bake them in the oven.
I also find that it’s super easy to make my pizza in a sheet pan. Just make the dough, let it rise, then form it to fit into a large 11 X 17″ baking pan. I also have a pizza stone to ensure the center of the crust is as crispy as the outside.
For The Dough
Into a cup of water, heated to just hot, add 1 envelope of instant yeast and a teaspoon of honey, mix well and let it bubble, about 5 minutes. Into the bowl of a mixer with the dough attachment or a food processor, add 3 cups of all purpose flour, 1 teaspoon salt and mix to combine. Slowly add the yeast mixture and 1 tablespoon of olive oil. The dough is right when it clings to the hook or gathers into a ball. Add more water slowly as needed come together.
Remove and put the dough onto a lightly floured work surface. Kneed about 5 minutes until the dough is soft. Put the dough into a well oiled bowl and top with plastic wrap. Let the dough rise in a warm spot, about 90 minutes.
Punch the dough down, then lay it onto a 17 X 11 baking sheet. Let it sit another 30-60 minutes. Then, start to work the dough into the pan. If it fights back, let it rest, then keep working to fill the pan.
For the Roasted Veggies
Preheat oven to 350° Line a sheet pan with parchment paper or foil. Add 4 cups of whole, cherry tomatoes and 1 thinly sliced onion and a about 5 sprigs of fresh thyme and a few sprigs of rosemary, oregano or other fresh herbs. Sprinkle liberally with salt and freshly grated pepper. Toss everything with a few tablespoons of olive oil.
Slice a whole head of garlic at the top, exposing the cloves. Top with olive oil and a sprinkle of salt. Wrap loosely in foil. Add to the sheet pan. Roast for about 60 minutes, until the tomatoes are turning brown and most of the liquid has absorbed.
Remove any of the stems from the herbs. Open the foil from the garlic and let it cool.
For the Pizza
Preheat oven to 450º
Lightly brush the dough with olive oil or even some pesto. Top with the roasted vegetables. Once the garlic has cooled enough to handle, squeeze the cloves out of the skin and scatter on top of the pizza. (Roasted garlic is very sweet and not bitter at all). Top with a few tablespoons of olive oil and lightly brush the exposed crust with some olive oil as well. Next, add about 1/2 cup of finely grated Parmesan cheese on top of the pizza.
Bake for about 20 minutes, until the crust is golden and crispy.
Roasted Tomato and Garlic Pizza
To cook your pizza on the barbecue
Heat your grill on medium flame to 425º
Follow the instructions as shown above, but once the dough is shaped into the pan, brush the top with olive oil then carefully invert the pan onto the barbecue so that the oiled side is on the grill, remove the pan. Let it cook about 10 minutes. Flip the dough with tongs. Brush the top side with olive oil, add the toppings. Be sure to adjust your grill if the flame is too high. You want the crust to brown and get a little crispy and charred on the bottom, but not burned. Grills vary by type.
Cover and bake about 20 minutes until golden brown.
Roasted Tomato and Garlic Pizza
Notes
To cook your pizza on the barbecue:
Heat your grill on medium flame to 425 degrees
Follow the instructions as shown, once the dough is shaped into the pan, brush the top with olive oil then carefully invert the pan onto the barbecue so that the oiled side is on the grill, remove the pan. Let it cook about 10 minutes. Flip the dough with tongs. Brush the top side with olive oil, add the toppings. Cover and bake about 20 minutes until golden brown.
Be sure to adjust your grill if the flame is too high. You want the crust to brown and get a little crispy and charred on the bottom, but not burned. Grills vary by type.
Ingredients
For the Dough
- 3 cups all purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 envelope (2 1/4 teaspoons) active yeast
- 1/2 teaspoon sugar or honey
- 1 cup water, warm to the touch plus more as necessary
For the Toppings
- 4 cups fresh cherry tomatoes
- 1 onion, peeled and sliced 1/16 inch thickness
- 1 head garlic
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6-7 sprigs fresh herbs - rosemary, oregano, thyme, marjoram
- 1/4 cup freshly chopped basil
- 1/2 cup freshly grated Parmesan cheese plus more for serving
Garnish
- 1/4 cup freshly chopped basil plus extra grated Parmesan cheese
Instructions
For the dough
- Into a cup of water, heated to just hot, add 1 envelope of instant yeast and a 1/2 teaspoon of honey, mix well and let it bubble, about 5 minutes.
- Into the bowl of a mixer with the dough attachment or a food processor, add 3 cups of all purpose flour, 1 teaspoon salt and mix to combine.
- Slowly add the yeast mixture and 1 tablespoon of olive oil.
- The dough is right when it clings to the hook or gathers into a ball. Add more water slowly as needed come together.
- Remove and put the dough onto a lightly floured work surface. Kneed about 5 minutes until the dough is soft. Put the dough into a well oiled bowl and top with plastic wrap. Let the dough rise in a warm spot, about 90 minutes.
- Punch the dough down, then lay it onto a 17 X 11 baking sheet.
- Let it sit another 30-60 minutes.
- Then, start to work the dough into the pan. If it fights back, let it rest, then keep working to fill the pan.
For the Roasted Veggies
- Preheat oven to 350° Line a sheet pan with parchment paper or foil.
- Add 4 cups of whole, cherry tomatoes and 1 thinly sliced onion and a about 5-8 sprigs of fresh thyme and a few sprigs of rosemary, oregano or other fresh herbs.
- Sprinkle liberally with salt and freshly grated pepper.
- Toss everything with a few tablespoons of olive oil.
- Slice a whole head of garlic at the top, exposing the cloves.
- Top with a tablespoon of olive oil and a sprinkle of salt.
- Wrap loosely in foil. Add to the sheet pan.
- Roast for about 60 minutes, until the tomatoes are turning brown and most of the liquid has absorbed.
- Remove any of the stems from the herbs.
- Open the foil from the garlic and let it cool.
For the Pizza
- Increase oven heat to 425 degrees
- Lightly brush the dough with olive oil.
- Top with the roasted vegetables.
- Once the garlic has cooled enough to handle, squeeze the cloves out of the skin and scatter on top of the pizza. (Roasted garlic is very sweet and not bitter at all).
- Top with a few tablespoons of olive oil and lightly brush the exposed crust with some olive oil as well.
- Add about 1/2 cup of finely grated Parmesan cheese on top of the pizza.
- Bake for about 20 minutes, until the crust is golden and crispy.
To serve:
- Top with more grated Parmesan cheese and freshly chopped basil.
- Enjoy
