Roasted Tomato and Basil Pizza (vegetarian)

PIZZA PIZZA PIZZA!  We can't get enough!  I was at my local food co-op shopping for eggs and other staples and I saw some bright red cherry tomatoes on sale.  There were a couple tomatoes in the clear plastic box that were beginning to wilt. I knew I had to save these beautiful tomatoes and that they needed to be cooked that night and in some way to make up for the wilting.  The answer of course was PIZZA! Roasting the tomatoes would just accelerate the wilting that would make them delicious in about an hour instead of inedible in a day or two.

I came home, started the dough and began cutting the tomatoes in halves.  I went to my garden for basil and grabbed about 10-12 large leaves.  I knew I wanted this pizza to burst with flavor so I was liberal with the basil, dried oregano, garlic, onion, and red pepper flakes. 


 The Basics:

1. Make pizza dough, double the recipe for a thick crust.
2.In a large bowl mix halved tomatoes, chiffonade basil, olive oil, dried oregano (fresh if you have it), minced garlic, minced onion, and red pepper flakes.
3. Build incredible pizza. Lay out the dough, spread mozzarella and Percino (or Parmesan) cheeses evenly across the surface of the dough.  Add basil and tomato mixture.  Bake at 450 for about 15 mins. Enjoy.


Recipe:
Basic Pizza Dough:
1.5 c. whole wheat flour
1.5 tsp. kosher salt 
1 tbs. olive oil
1/2 to 1 cup warm water
1 tsp. yeast
1 tbs. honey

Method:
1. Mix dry ingredients in a large bowl.
2.Mix  half cup of water with yeast and honey. Let sit 5-10 minutes until yeast is proofed. 
3. Mix proofed yeast and olive oil into the dry ingredients.
4. Begin to mix and knead the mixture for 1 minute, adding water if necessary, cover and set aside for 5 minutes
5. Begin to knead the dough again.  Letting the dough sit for this time should make kneading easier.  Knead the dough for a few minutes, until it is a springy tight ball and looks like this:

6. Cover dough for an 30 mins to an hour. 
7. Pre-heat oven to 450 degrees.
8. Press air out of dough reform a nice ball and let sit another 20-30 min.



Recipe:
Tomato and basil topping:
1 package cherry or grape tomatoes
10-12 large chiffonade basil leaves or 1 tbs. dried basil
1/4 c. chopped oregano or 1 tbs. dried oregano 
1 tsp. red pepper flakes
salt and pepper
7-8 cloves of minced garlic 
1 medium onion minced or 2 minced shallots
1 tbs. olive oil
1 c. mozzarella cheese
1/2 c. grated Percino Romano or Parmigiano-Reggiano cheese

Method:
1. Cut tomatoes in halves.
2. Mix halved tomatoes, chiffonade basil, oregano, red pepper flakes, salt and pepper, minced garlic, minced onion, olive oil in a large bowl.

Assembling the Mess:
1. Lay out the pizza dough.
2. Spread the cheese evenly across the surface of the dough.
3. Spread evenly the tomato and basil topping.

4. Place in a 450 degree oven for 10-15 mins.  

ENJOY!