Pizza with Roasted Tomatoes, Shallots, and Edam

As you may have noticed, I'm going through a bit of an infatuation with roasted tomatoes. There won't be many more off the vine (we had our first frost last night, but the plants seem remarkably okay; still, only a couple weeks left at most), but since frozen tomatoes roast so amazingly well I'll be making them right through the winter. Yay!

I used Chase Hill Farm's Dutch Gold for the cheese - really good. They sell it at the Greenfield farmers market, Green Fields Market, and the Clarkdale Farms farm stand; possibly other places as well.

2-3 cups coarsely chopped tomatoes (or cherry tomato halves)
Olive oil
Salt and pepper
14-inch pizza crust
4 oz. shredded Edam
1-2 tsp chopped fresh oregano (or 1/2 tsp dried)
1 large shallot, minced

Preheat the oven to 400 degrees. Place the tomatoes in a baking pan (one with sides!). Drizzle with a bit of olive oil and sprinkle with salt and pepper, then toss to coat. Roast for 15-20 minutes, then remove from oven.

While the tomatoes roast, lightly paint the pizza crust with olive oil, then top with the shredded Edam.

When the tomatoes are done, remove them from the pan with a slotted spoon, leaving the excess liquid behind. Spread them over the cheese on the pizza crust. Sprinkle with oregano and minced shallot.

Bake for 15-18 minutes, until crust is done.

Serves 3-4.