Rustic Roast Tomato Pizza

Ripe, Roma tomatoes are so delicious when oven roasted. This brings out their sweetness and gives them a deep, rich flavour. All that is needed is a drizzle of Extra Virgin olive oil, crushed garlic and a dusting of Italian herbs and just little Parmesan cheese. These lovely tomato slices form the basis for this easy rustic pizza.

The recipe for the Oven baked Roma Tomatoes was featured at this link. The tomatoes can be baked ahead and stored in the fridge till you are ready to make the pizza. In fact they can be stored in the freezer and will be available whenever you need them. Just thaw and use.

The pizza dough is a yoghurt based dough that is so quick and easy to make.

The rustic roasted tomato pizza only needs caramelised onion and cheese to add to the flavourful tomato slices. Folding over the edges of the dough holds in the ingredients and forms a crusty edge to this tasty pizza. Its perfect for any meal.

Rustic Roasted Tomato Pizza

Ingredients:

Oven Baked Tomatoes:

  • 6 ripe Roma tomatoes
  • 1 large clove of garlic, crushed
  • McCormick’s Italian herbs (marjoram, thyme,rosemary, savory, sage, oregano and basil)
  • McCormick’s Chicken Seasoning
  • 2-3 tsp Bread crumbs
  • 2-3 tsp Parmesan cheese, finely grated
  • Kosher salt (or sea salt flakes) and freshly ground black pepper
  • Extra Virgin Olive Oil
  • Olive Oil spray

Easy Pizza Dough:

  • 1 1/2 cups of Self Raising flour
  • (or 1 1/2 cups plain flour 1/2 teaspoon baking powder, 1/4 teaspoons salt)
  • 1/4 tsp salt
  • 1 cup Greek Yoghurt

Rustic Roast Tomato Pizza:

  • 1 large Spanish Onion, sliced
  • Mozzarella or Cheddar cheese, shredded
  • Extra Virgin Olive Oil
  • Extra Virgin Olive oil spray

Method:

Oven Baked Tomatoes:

See recipe at this link .

Rustic Roast Tomato Pizza:

1. Preheat oven to 200 C

2. Sift the plain flour, baking powder and salt into a bowl

3. Put half the Greek yoghurt over the flour and using a spatula tip the flout over the Greek yoghurt,  mixing and continue adding the remainder until a the dough forms a ball. (this quantity will depend on the flour and the humidity so add gradually till the dough forms well)

4. Knead the dough slightly and form it into a ball

5. Place the smooth ball of pizza dough into a bowl, cover with cling wrap and rest for 30 minutes

6. Meanwhile cook the onion slices

7. Add two tablespoons of olive oil to a frypan over a medium heat. Add a knob of butter and when the butter foams, stir in the onion slices and lower the heat. Cook until the onion is soft and caramelised. When cooked, set the onions aside and continue to form the pizza

8. When rested, the dough should be soft and pliable.

9. Flour the ball of pastry and place it on a large square of baking paper

10. With a floured hands push out the dough ball into a circle shape

11. Leaving a border of about 5 cm all around the edge of the circle.

12. In the centre scatter the shredded cheese and cover with caramelised onions

13. Cover with the oven baked tomatoes

14. fold the pizza dough making folds to gather in the dough over the tomatoes

15. Spray the edges of the pizza with olive oil spray

16. Place the baking tray into the oven for 3-4 minutes

17. Remove the baking tray from the oven then slide the pizza with the baking paper onto the tray

18. Bake for 17-20 minutes or until the pizza is browned along the sides and underneath by checking using a spatula

19. Cut into serving pieces and serve with a green garden salad

Note:

The easy pizza dough can also be used to make a regular pizza or pizza bases to put away in the freezer ready for your favourite toppings.

Pizza base with home made tomato sauce and Italian herbs

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