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.



  • 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


  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.
  4. Next, add spinach and the roasted tomatoes.
  5. Sprinkle with feta, and place in the oven.
  6. Remove after 15-20 minutes, or whenever the cheese and crust have started to brown.

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