A roasted tomato pie

June 7, 2010

Roasted Tomato, Olive and Fontina Pizza

I was craving margherita. Simple, bright and basil-y. Trouble is my basil’s not quite there yet and the local tomatoes are far from ripe, if they’ve even made their green appearance. So to spare myself the mealy, bland grocery store tomato imports I decided to impart big flavor on, well, mealy, bland grocery store tomato imports. This works if, like me, you’re too impatient to just wait until July and August when Ohio tomatoes make their grand and glorious debut. Roasting is the simplest way to elevate any vegetable to new and glorious…well, you know what I mean. These would make for a great twist on margharita, but I decided to shake it up a bit with some Italian fontina and green olives.

And by the way, do you have a pizza stone? No? Well get thee one, pronto. I’ve tried various pizza “pans”. Ones with holes and vents and special powers but nothing comes close to creating crispy bottoms like a stone. You can see in the photo that ours is nearly black from use. Ok, so we eat a lot of pizza.

Roasted Tomato, Olive and Fontina Pizza

  • Pizza dough
  • Olive oil
  • Minced garlic
  • Italian fontina cheese, coarsely shredded
  • Roasted tomatoes (recipe follows)
  • Sicilian green olives, pitted and sliced

Preheat oven to 450 degrees. Set pizza stone in the oven as it preheats.

Roll pizza dough to desired thinness on a well floured (or use cornmeal) cutting board or piece of parchment. Drizzle with a bit of olive oil and sprinkle with minced garlic. Top with shredded cheese (I used about 1 cup per 12-inch thin pizza), followed by a layer of roasted tomatoes and sliced olives.

Carefully remove hot stone from oven and slide pizza onto stone. Return to oven and bake for 10-15 minutes or until lightly golden brown. Allow to rest 5 minutes before slicing.

Roasted Tomatoes

  • 12 plum tomatoes
  • Olive oil
  • Kosher salt
  • Cracker black pepper
  • Dried Italian herbs

Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.

Halve tomatoes (stem end to bottom) and remove cores and seeds. Place in a single layer on baking sheet. Drizzle each with olive oil, then top with kosher salt, black pepper and dried Italian herbs.

Roast, uncovered, for 25-30 minutes or until tomatoes have flattened and caramelized and juices have evaporated.

16 Comments
  1. Cathy

    June 7, 2010 at 5:41 pm


    This looks amazing! We love making our own pizzas. And I think I have seen the tomatoes totally “emptied”…but it makes sense. I have tried roasting and they are always watery..thanks Carolyn!

  2. Tree

    June 7, 2010 at 6:58 pm


    I have some tomatoes my husband bought at a farm market, and am gonna try your roasting method. Looks fantastic. Cooking Light had a pizza article a couple of years ago in which they suggested par baking the crust before topping. I do this, cause I love lots of tomato sauce, and it can make the crust soggy otherwise. well, it does make the crust soggy otherwise. Really love your blog

  3. allison [a for aubergine"]

    June 7, 2010 at 8:57 pm


    i LOVE this! i’m going to make it sometime this summer. it’s perfect for a friday night dinner date!

  4. Kristin

    June 8, 2010 at 8:14 am


    Count me in! I’m having the same problems with tomatoes down here in Missouri. Carolyn, could you recommend a brand of olives you like to use?

  5. fresh365

    June 8, 2010 at 11:32 am


    I’ve never put green olives on pizza, as I’m a huge kalamata fan. But your photos look SO good and I am craving this now. Can’t wait for yummy summer tomatoes!

  6. Carolyn

    June 8, 2010 at 2:17 pm


    Hi Kristin! I like Divina brand which I think is available nationwide….or I’ll treat myself to the olive bar at Whole Foods ;)

  7. Lauren

    June 8, 2010 at 8:11 pm


    I just bought a pizza stone today! How Ironic! Can’t wait to give this a try!

  8. Stephanie

    June 8, 2010 at 9:19 pm


    I’d love a pizza stone…however the significant other is set with his Pizza Pizazz. Yes. You’ve seen it on an infomercial.

    I like the idea of using fontina. Mmm Mm Mmm.

  9. Tracy

    June 9, 2010 at 8:49 am


    I love that you cut it into squares. The combination of olives and tomato, the crispy crust. Perfect.

  10. redmenace

    June 9, 2010 at 4:16 pm


    I EAT a ton of pizza. Isn’t it a food group? I also totally agree on the roasting thing. Roasting tomatoes is especially delicious. Your pizza looks fantastic!

  11. Katie @ Cozydelicious

    June 9, 2010 at 8:41 pm


    Those tomatoes look beautiful! Of course, they look so yummy on the pizza, but I bet they would be fantastic tossed with pasta too. Yum!

  12. M

    June 10, 2010 at 12:02 pm


    oh, my…this looks great, early sunday dinner on the patio great :)
    I guess I will have to buy that pizza stone, I’ve been thinking about for a while now .

  13. Abby (Nibble, Nourish, Run)

    June 11, 2010 at 7:25 am


    Roasting tomatoes is such a great idea…especially since I’m not quite seeing those perfect summer ripe ones around here yet…looks positively scrumptious.

  14. Cathy

    June 11, 2010 at 6:44 pm


    Yummmm–those roasted tomatoes are good…even anemic from the store. Imagine how good they will be this summer..thanks for this technique!

  15. Cathy

    June 11, 2010 at 8:48 pm


    Made this tonight–fabulous..the tomatoes really tasted great after roasting–love this, Carolyn..thank you so much..will be a staple for us!

  16. Cathy

    June 15, 2010 at 9:01 pm


    Made this last Friday night–pizza night. Delicious!! Your technique for the tomatoes works great–tho I did roast mine a bit longer. But they really taste good–not watery–just intense…..wonderful..thank you!!!

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