I used Robby’s crust recipe for this Roasted Tomato Pizza that is yeast free, super thin, crispy and delicious! This recipe originally started out as a roasted tomato cheese dip that I ended up morphing into a pizza topping instead. I used Ancient Olive Trees Premium Extra Virgin Olive Oil in the crust, the sauce, the roasted tomatoes as well as drizzling some on top of the cooked pizza. The flavors of all the toppings are the perfect combination with this crispy olive oil crust.
I mentioned in my prior post that some of our friends had stayed at a campsite very close to our house. Our friends Erin and Leif who had shown up for the day were planning a camping trip to Big Sur. We were all chatting and Erin suggested that I should go with them. I thought to myself, yeah why not! A lot of our friends from Venice and Santa Monica (8 to 9 families) normally meet up twice a year in the summer to camp and surf together. It’s so cool because we all have known each other since we were kids! All our friends’ kids have known each other all their lives and they always have a great time together as well.
Monday morning, Erin and her friend Jen picked me up and we headed to Big Sur. We had to drive around through Cambria due to all the fires that have been going on in the Big Sur area! It’s so very sad! After we arrived, we set up our tents and relaxed a bit enjoying the amazing view of the ocean before going to our friend’s potluck dinner. There were about 15 of us at the potluck, eating, drinking and chatting around a fire.
The next morning, Erin made breakfast and we relaxed as we enjoyed our coffee. The day consisted of a small hike to the ocean and more relaxing with a little wine. It was overcast the whole time but it was still warm enough to enjoy ourselves. Later that evening, we headed a few miles south of our campsite to where some of our other friends were staying. It was at a huge multi-family campsite, where they hosted a huge potluck dinner. There was fettuccine alfredo, enchiladas, rice and beans, all the meat you can imagine and a huge spread of appetizers. We had a great couple of relaxing fun filled days.
I collaborated with Ancient Olive Trees, by using their Premium Extra Virgin Olive Oil in the recipe. Ancient Olive Trees is a Northern California based olive orchard and oil company. They craft the olive oil with a tree-to-table approach. What’s really cool is that they use early harvest Arbequina and Arbosana olives from 30 to 100 year old trees, which are pressed right after the fruit is harvested. This is a high quality, super fresh and smooth olive oil that has outstanding flavors with a hint of grassy notes. It truly is one of the best olive oils I have tried.
As you might know, I am all about organic so you might be wondering why this olive oil doesn’t say it’s organic. They can’t sell it as organic because they don’t bottle it in an organic certified location. Even though they can’t market it as organic, they do not use pesticides on their trees.
Roasted Tomato Pizza Recipe:
Makes 2 medium or 3 small pizzas
Pizza Dough – divided into 2 or 3 portions – or store bought
- 2 Cups Whole Wheat Pastry Flour
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
- 1/4 Cup Extra Virgin Olive Oil
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Cup Filtered Water
Tomato Sauce – divided into 2 – 1/2 cups or 3 – 1/3 cups
- 1/4 White Onion – diced
- 2 Cloves Garlic – minced
- 3 Tablespoons Extra Virgin Olive Oil
- 1/2 Jar Strained Tomatoes
- 2 Tablespoons Dry Red or a Dry White Wine
- 1 1/2 Teaspoons Fresh Oregano Leaves
- 1 Teaspoons Sea Salt or to taste
Roasted Tomatoes – divided into 2 or 3 portions
- 8 oz. Cherry Tomatoes
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Small Garlic – minced
- 1 Tablespoon Fresh Thyme
- 1/4 Teaspoon Salt
- Dash Pepper
Cheese Mix – divided into 2 or 3 balls
- 4 oz. Mascarpone
- 4 oz. Chevre Cheese
- 8 oz. Mozzarella – shredded
- 8 oz. Cherry Tomatoes – sliced in half
- Red Chili Flakes
Bread/dough making is never an exact recipe. The proportions of dry and wet ingredients are dependent on many factors including the temperature and humidity of your kitchen as well as the make up of the flour. You may need to adjust by adding additional flour or water to get the correct consistency during the kneading process.
In a medium bowl, mix together all the dry ingredients. Next, measure the olive oil and apple cider vinegar into a glass measuring cup, then fill the rest with the water up to the 3/4 cup mark.
Pour wet ingredients into the dry ingredients, mix it with a wooden spoon or with your hands and knead until it has a smooth consistency. If the dough is too sticky, add a little flour while you knead. Roll it into a ball and put back in the bowl, then cover with plastic wrap. Refrigerator for at least 30 minutes to allow the gluten to relax.
Add the onion and olive oil to a straight sided pan and sauté on medium-low heat for 5 minutes then add the fresh oregano and garlic then cook until garlic just starts to brown. Add wine and cook until reduced and it has a syrupy consistency.
Add wine and cook until reduced and it has a syrupy consistency.
Separate the dough into two or three balls. Generously flour the board and rolling pin then start to roll out one of the balls to about a 1/16 inch thick. So, very thin.
Roll from the center out and continually adding flour as you lift and turn the dough. This is to ensure it doesn’t stick. Carefully slide the rolled out dough from the board onto the hot pizza stone. Parbake for less than a minute, just until you see tiny bubbles. Be careful, this happens really fast. Carefully take out of the oven.
Parbake for less than a minute, just until you see tiny bubbles. Be careful, this happens really fast. Carefully take out of the oven.
Take it out of the oven and top with the fresh tomato halves and basil then drizzle with a little more olive oil. Cut and serve immediately.
Disclosure: Thanks to Ancient Olive Trees, for sponsoring this post! Thank you for supporting the brands that make CaliZona possible. Just so you know, I would never support a brand or product that I don’t believe in!
Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that helps the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes break down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zea-xanthin in them helps to filter harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.