If you're a regular reader of the blog, you'll know that one of my favorite food combinations is Mozzarella, Tomatoes, Basil and Balsamic Vinegar. The classic Caprese Salad ingredients are one of the wonderful joys of summer.
I roasted about a dozen Roma Tomatoes in the oven. Trim the stem end, quarter the tomatoes, toss with a little olive oil and salt and spread on a shallow baking sheet. Roast at 375 degrees for 30 - 45 minutes until they begin to char a little. Remove from oven and allow to cool just enough to touch.
Instead of one big pizza crust, I used individual pre-cooked crusts. Brush them lightly with olive oil and then layer on mozzarella cheese. You can shred your own or cut thin slices of a fresh ball of mozzarella.
Next layer on your roasted Roma tomatoes and put the pizza either on a pizza stone or pan and bake in a 425 degree oven for 10 minutes until the cheese begins to brown.
Remove from oven and drizzle on a balsamic vinegar glaze and shredded fresh basil leaves.
Serve immediately.
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