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Roasted Tomato Pizza Recipe:

Makes 2 medium or 3 small pizzas

Ingredients

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

Toppings

  • 8 oz. Cherry Tomatoes - sliced in half
  • Basil
  • Arugula
  • Red Chili Flakes

Instructions

Pizza Dough

  1. In a medium bowl, mix together all the dry ingredients.
  2. 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.
  3. 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.
  4. If the dough is too sticky, add a little flour while you knead.
  5. 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.

Tomato Sauce

  1. Add the onion and olive oil to a straight sided pan and sauté on medium-low heat for 5 minutes.
  2. Next,then add the fresh oregano and garlic then cook until garlic just starts to brown.
  3. Add wine and cook until reduced and it has a syrupy consistency.
  4. Add wine and cook until reduced and it has a syrupy consistency.
  5. Pour tomato sauce into the pan and cook on medium to low heat.
  6. Add the salt.
  7. Cook until thickens about 20 minutes or longer.

Roasted Tomatoes

  1. In a medium bowl, add tomatoes with 1 tablespoon of olive oil, thyme, garlic, salt and pepper.
  2. Spread tomatoes evenly into a baking pan.
  3. Roast tomatoes under the broiler for 4 - 5 minutes or until slightly blistered. Take out of the oven and set aside.

Cheese Mix

  1. Add the mascarpone and chevre in a medium sized bowl and mix together. Then add the shredded mozzarella and mix well. Set aside.

Pizza Crust

  1. Separate the dough into two or three balls.
  2. 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.
  3. Roll from the center out and continually adding flour as you lift and turn the dough. This is to ensure it doesn't stick.
  4. 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.
  5. Carefully take out of the oven.

Assemble

  1. If doing 3 pizzas, spread 1/3 cup of the sauce evenly over the crust or 1/2 cup for 2 pizzas.
  2. Spread on your tomato sauce, randomly plop spoonfuls of the cheese mix around, then sprinkle the roasted tomatoes around.
  3. Lightly sprinkle on a little salt and pepper then, place it back in the oven for 6 - 9 minutes or until it looks good to you.
  4. Take it out of the oven and top with the fresh tomato halves and basil then drizzle with a little more olive oil.
  5. Cut and serve immediately.

Recipe Notes

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.