TOMATO BASIL PIZZA #VEGAN #BREAD
A day or two ago, I was taking a gander at the over-burden of tomatoes that I purchased as the season was slowing down as the finish of summer nears. In any case, I understood that I was in effect slowly pushed out of my little kitchen by them, so I broiler cooked the brutes with garlic and herbs to recover a couple of valuable creeps back of kitchen counter space. However when they were done, I looked in my fridge, and there wasn't any room in there either. So I was left holding a bowl of cooked tomatoes that expected to get spent.
Circumstantially, I additionally had a series of yeasted mixture in my cooler from a bunch of formula testing that hadn't discovered its importance as something different yet—as test scraps are need to do. So I took it out, which prepared for the tomatoes – yet then I understood that was nullifying the point, so I choose to utilize them two. (Am as yet dazed to see some empty space in my fridge. Be that as it may, I may keep it unfilled as a steady token and demonstration of my thriftiness.)
I've stove broiled a lot of tomatoes in my lifetime, particularly when I have to draw and concentrate as much flavor as I can from not exactly praiseworthy examples. The straightforward method functions admirably for persuading out flavors from even those totally insipid on-the-vine nursery tomatoes that look encouraging, yet the main thing they add to your cooking is shading. What's more, obviously, you can spare the amassed tomatoes in the cooler – on the off chance that you have space – and use them throughout the entire winter.
INGREDIENTS :
- 2 1/4 to 2 1/2 pounds (about 1.25kg) small-to-medium sized fresh tomatoes, sliced in half
- 3 cloves fresh garlic, peeled and quartered lengthwise or thickly sliced
- 2 tablespoons olive oil, plus additional oil for the pizza
- 12 branches of fresh thyme, or 1 teaspoon dried thyme
- 1 bay leaf
- sea salt and freshly ground black pepper
- 12 ounces fresh pizza dough
- 8 ounces (240g) mozzarella cheese, sliced
- One bunch of fresh basil
- Parmesan cheese
INSTRUCTIONS :
- Preheat the oven to 350ºF (180ºC).
- On a non-stick baking sheet (or one lined with parchment paper) that’s large enough to hold the tomatoes in a single layer, toss together the tomatoes with the garlic, olive oil, thyme, bay leaf, and season with salt and pepper. (I usually finds it takes a bit more salt than I think, but you can add more salt after roasting.)
- Roast in the oven for 1 hour, checking midway during roasting to make sure the garlic isn’t burning. If the tomatoes are getting overly dark on the bottom, turn them gently with a spatula.
- After one hour, turn off oven and leave tomatoes in the oven until oven cools completely. Roasting time will vary depending on the size of tomatoes; just roast them until they’ve given up their juices, as shown in the picture in the post.
- (Tomatoes can be roasted up to three days in advance and stored in the refrigerator. They can also be frozen in freezer bags for several months.)
- To make the pizza, preheat the oven to 450ºF (235ºC) and place a heavy baking sheet on rack on the lower third of the oven.
- On a lightly floured surface, roll and stretch the pizza dough into a 14-inch (36 cm) circle. Place the dough on a sheet of parchment paper.
- Brush the dough with a thin layer of olive oil. Drain the tomatoes well (reserve the liquid for a vinaigrette or soup), then distribute the tomatoes and garlic over the dough. Put the mozzarella slices over the tomatoes, then place a dozen fresh basil leaves on top of the pizza and grate some Parmesan over the top.
- Transfer the pizza to the baking sheet by grabbing the hot baking sheet out of the oven (wearing an oven mitt to avoid burning yourself) and slide the pizza onto the hot baking sheet.
- Return the pizza to the oven and bake for 10 to 20 minutes (see Note), until the pizza is baked to your liking; the bottom crust should be crisp and the top should be slightly browned and bubbling.
- Remove from the oven and strew chopped fresh basil over the top along with a generous sprinkling of additional grated Parmesan cheese.
- Variations: You can use a different cheese if you wish. Fresh goat cheese, smoked mozzarella, or a semi-soft cheese like Fontina work well on pizza. You could also add bits of bacon or prosciutto to the pizza.
Note:
- Ovens vary greatly in terms of heat and browning ability. Very hot temperatures are recommended for pizza, although small home ovens often lack that power. So I encourage you to bake the pizza at a very hot temperature, but monitor it while baking and move it about the oven to cook the top and bottom evenly. (If using a pizza stone, they generally bake best on the bottom of the oven.)
For more detail : http://bit.ly/2Mt03En
