Happy Secret Recipe Day! This month I was assigned Catherine’s Living The Gourmet which she and her kids have been doing since 2008. I really enjoyed the photography quite a bit on LTG! I ultimately decided on doing the Oven Roasted Tomato Pizza for a number of reasons: 1) it’s been a little while since I’ve made pizza, 2) tomatoes are in season and on sale and 3) this fresh sauce intrigued me.
I was also loved how simple the sauce was. Yeah, it meant turning the oven on and it made my kitchen reach over 84º while I was making this but it was so very worth it!
I used my own pizza crust recipe and I also opted to use 2 lbs of on-the-vine tomatoes instead of cherry tomatoes simply because of the price. $2.99/pint vs 77¢/lb was kind of a no brainer for me but I would love to make this again using the juicy little mouth bombs!
I will most certainly be making this again someday. I want to add some fresh basil to it next time, too, and maybe some fresh mozzarella to make a margherite pizza using this fresh sauce.
- For the sauce
- 2 lbs tomatoes, cored and quartered
- 1/2 c packed fresh parsley
- 2 Tbsp olive oil
- 2 tsp jarred minced garlic
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- For the crust
- 2¼ tsp active dry yeast (or ¼ oz packet)
- 1 tsp sugar
- 1 c warm water (hot water directly from tap)
- 2½ c bread flour or all-purpose flour OR 1½ c bread flour (or AP flour) + 1 c white-wheat flour
- 2 Tbsp olive oil
- 1 tsp salt
- Nonstick cooking spray
- 2 Tbsp cornmeal
- 8 oz mozzarella cheese, shredded
- Preheat oven to 450º. Line rimmed baking sheet with aluminum foil. Place the tomatoes skin side down. Roast 15-50 minutes until tomatoes are shriveled and juices have been released. Remove from the oven and place the tomatoes on a plate or in a bowl to cool.
- In a large bowl, dissolve yeast and sugar in the hot water, gently stirring to break up any clumps. Let stand until creamy and almost doubled, about 10 minutes. (I use this 10 minutes to measure out my flour, salt and oil and shred my cheese.)
- Stir in flour, salt and oil. Use hands to mix well. Let stand and rest 5 minutes.
- Lightly grease a baking sheet with cooking spray and sprinkle lightly with cornmeal. Press dough to shape on the baking sheet, making it as even as possible. Poke several times with a fork.
- Bake 5-7 min or until just starting to brown slightly.
- Meanwhile, add the tomatoes and the rest of the sauce ingredients to a blender or food processor. Pulse 6-8 times to blend.
- Spread the sauce on the prebaked crust and sprinkle evenly with the shredded cheese.
- Bake 10-12 minutes or until cheese is melted and golden brown.
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