Oven-Dried Heirloom Tomato, Basil Pesto and Mozzarella Pizza
Oven-Dried heirloom tomatoes are juicy yet tender, line these yummy bites underneath other topping ingredients in order to prevent from being burnt when the pizza is baked in the oven. There are so many layers of great textures and flavors, you will find all these delicious goodness in every bite of this freshly baked pizza.
shredded, divided about 1/2 cup
heirloom, oven-dried, slice into bite size
sliced, or cremini
green bell peppers
slice into 1/4-inch thick
small onion, slice into 1/4-inch thick
store-bought or homemade
Preheat the oven to 450 F degree.
Spread the pesto equally over each prepared personal sized pizza shell. You can make the pizza crust fresh or use prepared pizza dough.
Top the layer of pesto with ½ cup of shredded mozzarella cheese.
Top with the oven-dried heirloom tomatoes.
Place the mushroom slices, bell pepper slices and red onion slices over the heirloom tomatoes.
Sprinkle reserved ¼ cup of the cheese on top.
Bake until the shell is golden brown and the cheese is melted, about 12 minutes.
Cool slightly and serve warm.
How to oven-dry the heirloom tomatoes:
Slice the tomatoes into ¼ to ½-inch thick slices.
Line the slices in a single layer on a large baking sheet coated with cooking spray.
Season with a little bit salt, black pepper and freshly chopped thymes if needed.
Roast in a 200 degrees F oven for about 3 to 4 hours, depending on how dry you want.
Use them to make pizza, pie, or toss with salad, pasta.
If you don't use them right away, you can put them into a zip-lock bag, and freeze for up to several months.