Roasted tomato and caramelized onion pizza
Because it was in my freezer I couldn’t stop myself from using a sheet of puff pastry to showcase the amazing oven roasted tomatoes. I decided on making a pizza of sorts, with roasted tomatoes, caramelized onions, and shredded mozzarella. The resulting pizza was the best thing I’ve eaten in weeks. It’s also a quick, easy dinner if you do the prep work in advance.
Like the oven roasted tomatoes, caramelized onions are something you can make a lot of all at once and keep in the fridge for a week or more. While I roasted the tomatoes I caramelized* several red onions and put them in a jar for later. The next day, when it was time to make dinner I was ready to go. I took the puff pastry out of the freezer to defrost for about half an hour before I was ready to cook. While the oven preheated to 400 degrees I rolled out the pastry into a 12 inch square and put it on a large, rimmed baking sheet lined with parchment paper. I brushed the puff pastry with Dijon mustard and sprinkled it with a handful of shredded mozzarella. I arranged the tomatoes into rows with a little bit of space between that I filled with the caramelized onions. I sprinkled another handful of cheese on top. By the time the pizza was assembled the oven was preheated.
The pizza baked for 15 minutes and cooled for 5 before cutting into squares. Because all of the prep work was done in advance it took me thirty minutes total to get dinner cooked and on the table.
*to caramelize, cut onions in half lengthwise, peel, and slice into thin half moons. Saute over medium low heat with a tablespoon each of butter and olive oil, and a pinch each of salt and sugar. Cook for about 20 minutes, or until the onions are soft and brown and your entire house smells amazing.
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