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Fresh-Roasted Tomato Pizza


For roasted tomatoes

  • 6 to 10 to matoes any size or color
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1 tsp fresh oregano thyme, or parsley

For pizza

  • 1 pizza dough or 3-4 toasted slices of bread
  • 2 Tbs melted butter or olive oil
  • ΒΌ cup finely grated parmesan or other hard cheese
  • 2 Tbs chopped fresh oregano basil, or other herbs to garnish the pizza after it comes out of the oven


  • Preheat oven to 275 degrees.
  • Cut small tomatoes in half, and larger ones into wedges. Mix tomatoes in a bowl with olive oil, salt, and herbs. Place in a single layer on a rimmed baking sheet and slow roast in the oven for an hour or more.
  • Stretch the pizza dough and put on a pizza stone or cookie sheet. Bake in a hot oven (400 degrees) 3-5 minutes until dough has started to crisp slightly. Remove crust and use a fork to pierce any air bubbles. Use a brush to spread the melted butter or olive oil on the crust. Scatter the roasted tomato pieces on top, and sprinkle with the cheese. Bake 8-10 minutes, or until crust is crisp. Remove from the oven and sprinkle with fresh herbs. Enjoy!
  • Pre-roasting the tomatoes for an hour or more in a slow oven (about 275) evaporates the water and concentrates the flavor, making powerful little flavor packets.


Makes 1 pizza or 3-4 pizza-breads.