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
- 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
- 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.
- 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.
- Coat the bottom of the pizza with olive oil. Sprinkle the fresh garlic on top.
- Next, add spinach and the roasted tomatoes.
- Sprinkle with feta, and place in the oven.
- Remove after 15-20 minutes, or whenever the cheese and crust have started to brown.