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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 2 pints grape tomatoes, halved
- Olive oil
- Kosher salt
- 3/4 cup caramelized onions
- 1 can (14 ounces) artichoke hearts, drained and halved (or quartered if large)
- 1/2 pound fresh mozzarella, sliced
Method
- Adjust oven rack to the middle position and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the tomatoes with a generous drizzle of olive oil. You want the tomatoes to be glistening with olive oil but not drenched. Sprinkle lightly with kosher salt and toss to coat.
- Spread the tomatoes on the prepared baking sheet. Roast until the tomatoes soft; the edges should be a dark golden brown with some black spots. (Roasting time will vary depending on tomatoes. Check them after 20 minutes.)
- Remove the tomatoes from the oven. Leave the oven on. Using a large spatula, scrape tomatoes into a small bowl.
- If you didn't brush the dough with olive oil before letting it rise, do so now.
- Bake the crusts for 15 to 18 minutes, until lightly golden brown. Remove from the oven and place on a wire rack. Leave the oven on.
- Top the crust with caramelized onions, tomatoes, artichoke hearts, and mozzarella.
- Return the pizza to the oven. Bake until the cheese is melted and bubbly. Fresh mozzarella does not really brown; after 5 minutes check the pizza. If the cheese is melted, it is done. If not, bake for a little longer. Remove from the oven and return to wire rack. Allow to cool for 5 minutes before serving.