I love heirloom tomatoes on my salads, but they always end up getting too soft before I can finish them. One of my favorite food bloggers, David Lebovitz, recently took an Instagram photo of his roasted tomatoes which inspired me to do the same and use them for a pizza. I also learned that oven roasting tomatoes is a great way of getting flavor out of overly ripe or soft tomatoes. The tomatoes and pizza were so simple and tasty that I must share the recipes.
Note that I’m not listing the exact quantities of each of the ingredients because you can really adjust depending on taste.
ready made pizza crust
1. Oven roast the tomatoes following David Lebovitz’s recipe. You can also refrigerate and use them later so don’t be afraid to roast more than what you’ll use for the pizza (or roast them in advance like I did.)
2. Preheat the oven to 350 degrees F.
3. Rub olive oil and garlic on the ready made pizza crust.
4. Cover the pizza crust with the heirloom tomatoes.
5. Top the tomatoes with thinly sliced fresh mozzarella.
6. Tear fresh basil with your hands (cutting it with a knife removes the flavor – a great tip I learned in a cooking class while in Rome) directly on the top of the pizza.
7. Bake the pizza for 8-10 minutes (or a bit longer depending on the size of the pizza.)
8. Top the pizza with arugula and lightly drizzle with balsamic vinegar.
9. Add any additional toppings per taste (crushed red pepper, salt, pepper).