There was a request earlier this weekend “for pizza featuring tomatoes.” I’d pictured one of those “pizza margheritas,” but I always like a little more sauce than plain tomatoes.

I started with Hanover tomatoes and roasted them in a 250 degree oven for 2 hours to a) remove the skins, and b) reduce some of the moisture. I also drizzled them with EVOO, black pepper, and some garlic slices.

The pizza crust was made from a mixture of:

• ap flour
• 1 packet yeast, warm water
• milk
• EVOO
• salt

I mixed the dough in the stand mixer and let it rise for 2 hours. Then, it was flattened and shaped with additional flour (I always leave pizza dough moist). The end-product was pretty good for crust, maybe a little too much; the yeast was especially active and rose fast.

The toppings included:

• base of grated parmesan cheese
• tomatoes with garlic
• fresh basil
• fresh mozzarella

That’s it! It wasn’t bad. The salad was a simple one, featuring a delicious heirloom tomato.

This entry was posted on Sunday, August 1st, 2010 at 9:18 pm and is filed under In the Kitchen, Italian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.