Spring is in the air and it’s a time for new beginnings and healthy recipes to boot. My recipe for Slow Roasted Tomatoes and Arugula Pesto Pizza will not only tantalize your taste buds, but will hopefully evoke a childhood memory like it did for me.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
1
calories
3692 per serving
ingredients
- 1 grape tomatoes
- 2 cloves garlic, smashed
- 1 tablespoons fresh thyme
- 1 tablespoons extra virgin olive oil
- 1/2 teaspoons kosher salt
- 1/2 teaspoons cracked black pepper
- 2 cup arugula
- 1 clove garlic
- 1/4 cup pine nuts
- 1/2 cup parmesan reggiano
- 1/2 teaspoons kosher salt
- 1/4 teaspoons pepper
- 1/4 cup extra virgin olive oil
- 1 pounds fresh mozzarella cheese
- 1 pounds pizza dough, store-bought
- flour, for dusting
directions
Directions
Preheat oven to to 250°. Cut the tomatoes in half and place on a baking sheet. Toss with the garlic, thyme, oil, salt, and pepper. Roast in the oven for 2 hours or until shriveled but still moist. Remove and allow to cool. While the tomatoes are roasting, make the pesto by placing the arugula, garlic, pine nuts, cheese, salt and pepper. Pulse until combined and slowly drizzle in the oil making a paste. Turn the heat up to 450° after the tomatoes are done. On a lightly floured work surface, roll out the dough into a 14-inch circle, 1/4 to 1/8 inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the pesto mixture on the pizza leaving a 1 inch border. Top with mozzarella slices and scatter the roasted tomatoes on top. Bake for 10-15 minutes or until crust is golden brown. Right before serving, drizzle with olive oil and grate cheese on top. ENJOY!
