CAPRESE PIZZA (ROASTED TOMATO, MOZZARELLA AND ONION PIZZA)

CAPRESE PIZZA (ROASTED TOMATO, MOZZARELLA AND ONION PIZZA) image

Yield 4 people

Number Of Ingredients 17

Previous Next

Roasted Vegetables:
12 roma tomatoes halved
1 tbsp fresh thyme (1 tsp dry thyme)
1 tbsp sugar
1 large red onion cut into 8 intact wedges
2 bulbs of garlic with tops cut off
extra virgin olive oil
salt and pepper
Crust:
prepared pizza dough
handful of cornmeal
Remaining Pizza Toppings
1/2 lb fresh mozzarella (bocconcini)cut into 1/4 inch slices or 1.5 cups shredded mozzarella
2 tbsp grated parmesan cheese
balsamic glaze (reduced balsamic vinegar)
2 tbsp roasted pine nuts
1 cup arugula

Steps:

Roasting Vegetables: Preheat oven to 300 F. Scoop out flesh and seeds of tomatoes and place tomatoes skin side down on baking sheet. Sprinkle tomatoes with thyme and sugar. Place onion wedges (narrow side up) and garlic bulbs on sheet with tomatoes. Sprinke onions and garlic with a generous pinch of salt. Sprinkle olive oil over tomatoes, onion and garlic. Place in oven and roast for 1 hour. Take out of the oven and let the vegetables cool. Once cooled, squeeze out the roasted garlic gloves into small bowl. Slice onion in half lengthwise and separate the wedges. Season tomatoes with salt and pepper. (Roasted vegetables will keep in sealed container for 2 or 3 days) Assembling Pizza: Preheat Oven to 450 F Roll out pizza dough until 1/4 inch thick. Sprinkle cornmeal in pizza pan. Place rolled out dough on the pan. Spread garlic and onion slices over pizza . Cover with slices of mozzeralla (so onion and garlic won't burn). Place tomoatoes on top of cheese. Bake in oven for 10-15 minutes until the crust is golden. Take pizza out of the oven and sprinkle parmesan over hot pizza. Sprinkle pine nuts and arugula over pizza. Drizzle with balsamic glaze. Slice and enjoy!