ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Provided by Sarah Tenaglia
Categories Cheese Tomato Super Bowl Vegetarian Low Cal Father's Day Dinner Lunch Buffet Mozzarella Birthday Family Reunion Poker/Game Night Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
- Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
- Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
- Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
- Repeat to make second pizza.
WHITE PIZZA WITH ROASTED TOMATOES
Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. -Debbie Roppolo, San Marcos, Texas
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.
Nutrition Facts : Calories 503 calories, Fat 25g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 911mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
ROASTED TOMATO PIZZA POPPERS
This is perfect for a summer Italian feast. Source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- Prepare roasted cherry tomatoes. meanwhile, on lightly floured surface, roll pizza dough one loaf at a time into a 15 x 12 inch rectangle. if dough becomes difficult to roll, cover and let rest occasionally. Cover dough loosely and let rest for 10 minutes.
- Preheat oven to 450. Using a 2 to 2 1/2 inch round cutter, cut circles from dough. Discard trimmings. Put dough rounds on lightly greased baking sheets. In small bowl, mix oil, oregano, and basil; brush over both sides of each dough round. Prick rounds all over with a fork.
- Bake dough rounds on baking sheets for 7 minutes; turn and top with cheese. Return to oven and bake 2 minutes more. Keep warm til ready to serve. Repeat with remaining dough rounds and cheese.
- Top each round with a spoonful of roasted cherry tomatoes. if desired, garnish with basil leaves. Serve warm. or at room temperature.
- Roasted Cherry Tomatoes: Preheat oven to 450. In a 13 x 9 inch baking pan, mix 2 pints red and/or yellow cherry or grape tomatoes, halved; 1 Tbsp. olive oil, 2 to 4 cloves garlic, minced, 2 tsp. balsamic vinegar and 1/2 tsp. dried fresh oregano, crushed, or 1 tsp snipped fresh oregano. Roast for 10 to 12 minutes or til tomatoes are wilted, stirring occasionally.
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
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