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Roasted Tomato Pizza

Course: Main Courses - Eggs & Cheese
Cuisine: Italian


  • 8 Roma Tomatoes
  • 1 To 2 Shallots
  • Olive Oil
  • Minced Garlic
  • Salt, Pepper & Oregano
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Honey
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Water Room Temperature
  • 1 Tablespoon Dry Yeast
  • 1/4 Cup Water Warm
  • 2 Cups Flour
  • Corn Meal
  • 1 Cup Or More Italian Fontina Grated


  • Cut tomatoes into thirds lengthwise. Slice shallots. Toss tomatoes and shallots in olive oil. Place on foil-lined cookie sheet and sprinkle generously with minced garlic, salt, pepper (I like lemon pepper), and oregano. Roast in a 325 degree oven for 45 minutes.
  • Combine salt, honey, 1 Tablespoon Olive Oil and 1/2 Cup water; mix well. Separately, dissolve yeast in 1/4 cup warm water (110 degrees) and add to first mixture. Let stand 3 to 5 minutes. Slowly add flour until dough begins to form. Transfer dough to a lightly floured surface and knead until smooth. Let dough rise for 30 minutes in a warm place.
  • Form into 12-inch pizza. Place on pizza paddle, stone or inverted baking sheet dusted with corn meal. Brush dough with olive oil. Sprinkle with Italian Fontina cheese and top with roasted tomatoes and shallots. Bake in a 450 degree oven for 15 minutes.