I made the pizza tonight when Cassie got home about 10:30 tonight. The small ones are store bought gluten free and the big one used home made dough. It had no sauce or meat, just olive oil, mozz. cheese, fresh basil and mushrooms and or dried garden fresh tomatoes. The tomatoes when treated like this are almost like candy. I wondered why the tomatoes didn't go as far as I thought they would and discovered later that Cassie had eaten a couple of them last night. LOL> |
The tomatoes were garden fresh, then dried in the oven and used on the pizzas
3 heirloom tomatoes, sliced crosswise 1/2-inch thick • 1/4 cup extra-virgin olive oil • Coarse salt and freshly ground pepper DIRECTIONS 1. Preheat oven to 250 degrees. 2. Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 to 4 hours depending on how thick and wet are the tomatoes. Oven-Dried Heirloom Tomato Pizza INGREDIENTS Makes one 12-inch pizza. • Pizza Dough I used 2 C water, 2 tsp. salt, 2 tsp. sugar, 1 T. olive oil, one packet yeast, and an egg plus enough flour to make a soft dough about 5 or 6 cups... makes enough for two large pizzas. • Extra-virgin olive oil, for drizzling • 4 ounces thinly sliced mozzarella cheese • Oven-Dried Heirloom Tomatoes • 1/4 cup fresh basil leaves • Coarse salt and freshly ground pepper DIRECTIONS 1. Preheat oven to at least 500 degrees. 2. Shape dough into a round. 3 sprinkle pizza with olive oil, dot with cheese, top with tomato and basil or mushrooms and basil. 4. Heat oven to 500 degrees, and bake until crust is crisp and golden brown, about 12 to 15 minutes. slice and serve. |
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