The other day, our sweet friend and master gardener, Jack, gave us a generous box full of his amazingly beautiful heirloom tomatoes freshly picked from his garden.
Not only are they practically works of art how beautiful they are, but there is nothing like the taste of these gems! (I do believe I would trade an entire box of chocolate covered salted caramels for one of these super sweet garden goodies!)
When trying to decide what I could I make with them to give them the showcase they deserved (and eating one for breakfast while contemplating!), I decided to roast them up for fresh homemade Margherita pizza.
If EVER I wished for scratch and sniff or “smell-a-computers,” I so wish I could share how my entire house smelled while garlic and fresh basil and thyme infused with these golden and crimson chunks of lusciousness.
And I even decided to sacrifice one of them to ferment and save some seeds to see if I could master growing these in my own garden next year.
After making some fresh dough, I rolled it out and placed a generous portion of these precious concentrated bursts of flavor atop.
I topped that with slices of fresh Mozzarella, finely grated, salty Parmesan cheese, and coarsely chopped fresh basil right from the plant in the garden.
And just for a bit of extra yumminess (and because I had some in the fridge), I topped it off with some chopped up thickly sliced smokey bacon ( O…. M….. G!!!)
This is the BEST pizza I ever ate in my life! My son Nick took what was leftover for lunch, and I had the one solitary piece that was left in the refrigerator for breakfast the next day – stone COLD – and it was even better than I remembered the night before!
It had to be those tomatoes! Thanks Jack!
Homemade Margherita Pizza with Roasted Tomatoes
- 6-8 large tomatoes
- 6 cloves garlic, coarsely chopped
- 1/4 cup coarsely chopped fresh basil
- 1 Tbsp fresh thyme
- 1/4 cup olive oil
- Salt & Pepper to taste
Cut tomatoes into quarters and spread in a baking dish. Add garlic, basil, thyme, salt and pepper. Drizzle all with olive oil. Bake in 350 degree F oven for one hour. Turn oven off and leave tomatoes in until ready to use. (I roasted in the morning and let them set all day).
- 4 cups flour
- 2 tsp salt
- 1 1/2 cups lukewarm water
- 2 tsp (1 envelope) active dry yeast
Mix flour and salt in a large bowl. Mix water and yeast until dissolved in a measuring cup or small bowl. Combine both until well incorporated. Turn dough out onto counter and knead for several minutes. Place in oiled bowl covered with towel, and let rise until ready to use. (It really doesn’t matter whether it is an hour or several.)
- Roasted Tomatoes
- 1 lb Fresh Mozzarella cheese, sliced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh coarsely chopped basil
- Any other toppings you like (or not)
Punch down dough and divide into 2 balls. Stretch and roll out onto two baking stones to form thin crust.
Top with Roasted tomatoes, cheeses, basil, and anything else you like.
Bake at 425 degrees for approximately 20 minutes until crust is done and cheese is browned and bubbly.
Let set for 10 minutes before serving.
Cheers & Hugs,