Monday, December 20, 2010

Pizza with Roasted Tomatoes, Bacon, and Rosemary

This was one of those serendipitous last minute inspirations that made me wish I had made two. The tomatoes, bacon, and rosemary do something really special together. If you need to roast the tomatoes, you can put run frozen whole tomatoes under warm water to skin them, then place straight into the oven at 400 degrees for about 30 minutes.

1 14-inch pizza crust
olive oil
4 oz. shredded mozzarella
1 large shallot, minced
4 strips cooked bacon, chopped
1 1/2 cups roasted tomatoes, excess liquid drained off
2 tsp chopped fresh rosemary
Salt and pepper to taste

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the mozzarella over the pizza crust, then sprinkle with shallots and bacon. Distribute the roasted tomatoes over the top, then sprinkle with rosemary, salt, and pepper. Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

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