June 7, 2010
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.
- 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.