Roasted tomato pizzettes ~

Yield: 8 servings

Measure Ingredient
20 mediums Tomatoes, Ripe
2 larges Tomatoes, Oil-Packed
Sun-Dried -- finely chopped
1 teaspoon Red Pepper -- crushed
¼ teaspoon Sugar
½ teaspoon Kosher Salt
1 teaspoon Pepper -- freshly ground
1 tablespoon Olive Oil
Basic Pizza Dough ~
1 teaspoon Each Fresh Thyme, Savory, Parsley And Basil -- finely minced

1. Preheat oven to 425 F. 2. Put 16 tomatoes on a baking sheet and roast them until the skin begins to split, about 15 to 20 mins. Set aside. When cool, remove the skin, core, and seeds and drain in a colander for 30 mins. Puree in a food processor or blender until smooth. 3. Transfer the pureed tomatoes to a nonstick skillet. Add the sundried tomatoes, red pepper, sugar, salt and pepper. Cover and simmer over medium-low heat until the mixture thickens, about 20 to 30 mins. 4. Meanwhile, lower the oven temperature to 250 F. Core the reamining 4 tomatoes and cut them crosswise into twenty-four ¼-inch slices. Brush a baking sheet with olive oil, spread the tomato slices on the sheet, and bake until almost dry, about 2 hours. 5. Raise the oven temperature to 425 F. Shape the pizza dough as in step 4 of the Basic Pizza Dough recipe. Spread a thin layer of the tomato sauce on top. Arrange the tomato slices in a circle on each pizza and sprinkle the herb mixture over the tomato slices. Bake until the crust turns golden brown, 15 to 20 mins. Makes 8 individual pizzas.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-09-95 (22:34) (159) Fido: Cooking

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