Kristy from And Live gave us her famous recipe for Oven Roasted Tomato and Pesto Pizza. We thought it looked so good we knew we had to share it with you!
3 large heirloom tomatoes (or approx 2lb other variety)
2-3 cloves garlic (to taste), sliced thinly
1/4 tsp onion powder
pinch sea salt
1/4 tsp basil
1/4 tsp oregano
1/4 tsp parsley
Heat oven to 300F. Slice tomatoes about 1/4-1/2″ thick. Place tomatoes on a foil or silpat lined baking sheet. Drizzle lightly with olive oil, then sprinkle with spices and top with a few garlic. Heat in oven for about 2 hours. If you use smaller tomatoes like cherry, about an hour. When tomatoes are done, remove from oven and set aside. Heat oven to 500F.
About 45 minutes into the cooking time, start the crust. I used 100% organic whole wheat.
1 1/2 c whole wheat flour
3/4 tsp sea salt
1c warm water
2 1/4 tsp dry active yeast
1 Tbs sugar (or honey), divided
1 Tbs olive oil
In your measuring cup, add warm water, yeast and 1tsp of the sugar. Let sit for 5 minutes or until frothy.
In a large bowl or mixer, add 2 cups of flour and salt. Make a well in the mixture and pour in the yeast mixture, oil and remaining sugar. Stir until combined and add remaining 1/2c of flour in a bit at a time until it no longer sticks to the side and is not sticky. Knead by hand or with your mixer for 4-5 minutes (5 by hand, 4 with mixer using dough hook).
Lightly oil the bowl you mixed in. Roll dough into a ball and place back in your bowl, topped with lightly oiled plastic wrap or a tea towel and let rise until doubled, about 45 mins to 1 hour.
In the meantime, make your pesto.
approx 1/2 c fresh basil
1 large handful baby spinach, approx 2 cups (could replace with another 2 c of basil)
1/3 c pine nuts (or almonds, pumpkin seeds, cashews)
1/8c parmesan cheese
2 Tbs nutritional yeast (optional, can up parmesan to 1/4 c)
2 Tbs olive oil, or as needed to blend fully (could use water for the extra moisture needed)
Place all ingredients in food processor or blender and blend until all pine nuts are crushed to a fairly smooth texture.
4 baby portabella mushrooms, sliced thickly (or more)
1/2 c gruyere, shredded
parmesan to sprinkle
Roll out your dough onto a floured pizza stone or large sheet pan. Spread desired amount of pesto as you would sauce. Sprinkle with extra parmesan if desired. Add tomatoes and mushrooms, then top with gruyere. Oven should be heated to 500F now. Place pizza in and cook for 10-15 minutes, or until crust is evenly browned. 10 minutes was enough for the crust to brown in my case, which left a soft crust. Lift part of pizza to see if your crust is your desired crispness. Let cool for 5-10 minutes.
Enjoy! Let us know your variations in the comments below!