Sun Dried Tomato Pizza
I know another one???- but clearly I'm obsessed....with Pizza.
Aside from garlic.
I seriously LOVE pizza. Mainly because you can make anything you want in the world. I love creating new pizzas with different kinds of toppings.
There is no end to Pizza.
And this one - wow.
This Pizza is super rustic and packed with flavor.
All because of these babies....
Just regular ol roma tomatoes. Cut in half then each half cut in half again, so 4 sliced come from 1 tomato. I used about 7. Seasoned them and roasted low and slow at 275 for 3 1/2 hours.
It's that easy! Unless you'd sub in for some store bough sun drieds, but homemade is sooo much better!
Then they become these magical babies....
The flavor of these tomatoes becomes 10x stronger and sweeter.
Some caramelize more than others. Just let them do their thing in the oven and go about your day. Just make sure you keep a timer.
These would be a great appetizer too, paire with some olives and cheese. Skip the pizza and fork these babes.
And then....the pizza was born.
The perfect amount of amazingness is in this pizza.
And I don't lie.
The arugula is really what pulls it all together.
The sweetness from the tomatoes, the saltiness from the Prosciutto and then the peppery bite from the arugula.
The Prosciutto adds such a nice texture.
Alone the crust is a thin crust - cripsy but the Prosciutto comes out nice and buttery and crispy on top. *MaGiCaL*
And the colors. I can't get over how bright and summery this pizza is.
Makes a thin crust pizza for 5 people.
Sun Dried Tomatoes
7 roma tomatoes sliced into 4 slices - lenghwise
2 Tbs olive oil
1 tsp dried rosemary
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1 packet of instant dry yeast (2 1/4 tsp)
1 1/2 c warm water (nuked for 1 minute)
1 tsp sugar
pinch of salt
1 Tbs garlic powder
splash of good olive oil
3 1/2 - 4 c all purpose flour (more or less start with 3)
Garlic oil (cook 1/4 c olive oil, pich of salt, pepper and 5 minced garlic cloves over low heat for 20 minutes)
Good Mozzarella (ball not pre shredded)
Prosciutto - about 12 slices
Thinly sliced shallot rings
Lemon zest (optional)
Preheat oven to 275 degrees.
Take the romas and mix with oil and seasonings and place on a baking sheet. Bake for 3 1/2 - 4 hours.
About an hour before the tomatoes are done start the pizza dough. This recipe is much simpler.
In a stand mixer with dough hook attachment or bowl - using hands, knead all of the ingredients for the crust. Start off with 3 c of flour.
If dough sticks to your fingers when pressing on it, add a little more flour. Just until dough forms a ball not sticking to the sides or you.
Set aside and cover with a towel - for about an hour.
When tomatoes are done take them out to cool and raise the temp of the oven to 425 degrees.
When dough is ready, save half of the dough for another time - covering and refridgerating, or roll out the whole ball of dough. I used a really large baking sheet for this - making the dough very thin for thin crust. You may need two pans for this dough, or make one thick crust. Your choice!
Bake the crust for 10 minutes or so until the bottom slightly browns.
Take the crust out, top with the garlic oil and garlic, then the mozzarella, then the prosciutto followed by the sun dried tomatoes.
Bake for 10-15 minutes until cheese is melty and prosciutto is crispy.
When done, top with shallots, arugula and basil
Cut and ENJOY!!!!!!!!