Roasted Tomato and Feta Pizza

I realize I’ve been away for a while (though, oddly enough, the average number of hits per day for this blog has actually gone UP in the last month). I’ve been doing a lot of traveling for work. Anyway, I’m back for the moment, which also means I’m back in my kitchen.

This is actually based on a calzone with the same ingredients I had on my last trip a few days ago…except, they didn’t roast the tomatoes. This is simple, easy, and vegetarian friendly.

ROASTED TOMATO AND FETA PIZZA

INGREDIENTS:

  • Pizza dough, plus flour for rolling out
  • Pam, or similar substance
  • Garlic–approx half a dozen cloves
  • Olive oil
  • Feta (used an entire 8 ounce package)
  • Most of a bag of spinach
  • 16 ounces cherry/plum tomatoes

INSTRUCTIONS:

  1. Roast the tomatoes. To do THAT, cut the tomatoes in half and place on an aluminum foil-lined baking tray. Season with salt and pepper. Pour a 50/50 mixture of olive oil/balsamic vinegar on the tomatoes. Add thyme if you want, but it’s not necessary. Roast at 325*F for 45-55 minutes, depending on how many tomatoes you have.
  2. Preheat the oven for the pizza to 375*F. Roll out the dough, spray a pizza pan with Pam, and place the dough on the pan.
  3. Coat the bottom of the pizza with olive oil. Sprinkle the fresh garlic on top.
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  4. Next, add spinach and the roasted tomatoes.
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  5. Sprinkle with feta, and place in the oven.
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  6. Remove after 15-20 minutes, or whenever the cheese and crust have started to brown.
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