Roasted Tomato Margherita Pizza

I leave my oven on. 

All night.

It’s only set at 200 degrees.  And some might be appalled by the thought of leaving the oven on over night- and by some, I could mean, my FireMan.  But after eating the end result of these winter tomatoes- I don’t think he would mind it– and I’m sure you’ll be planning to keep that red light a’burnin all night.   
But- the likes of a hunt camp and 6 other fire buddies have stolen him this week.  So- he is missing out on this yumminess.   
Did I mention this hunting trip is also called the Bubba Hunt.  Its an annual thing.  Bottles pop about 8am while at ‘hunt camp’.  When asked what their plan is for the day, his response was simple.  ‘I dunno. Hang out. Drink beer. Shoot things.’

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I’ll pray for his safety in handling the guns.  But- not like they actually shoot anything. Their hands are usually two fisted.. so I assume carrying a gun would be difficult. 

But- if the attempt is made to carry his shotgun, this would be a great ‘last dinner meal’.. but he is missing it. 
He might be annoyed with the fact I’m writing of his last meal. 
This is (was) so good.  Can I mention that it was REALLY good?   
Really, really good.  Good for my belly AND good for my waistline?  Yes.  But, they will never know.
Pizza is on the ‘healthy’ foods list in the CB house.   Well, MY homemade pizza, at least.  Like this one.
Pizza should be on your list, too.  This one in particular because you need a break from all the holiday baking, and gift wrapping, and stuff..   
And it was SO good.
Roasted Tomato Margherita Pizza

Roasted Tomatoes
1 teaspoon sugar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper
2 pounds Roma tomatoes, halved lengthwise (about 8 medium)
Cooking Spray
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
1 (4-ounce) ball fresh mozzarella, thinly sliced
1 teaspoon balsamic vinegar 
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 200°.
Combine all ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200° for 7 1/2 hours.
  1. Heat oven to 400°.
  2. Combine garlic and 1/2 teaspoon olive oil in a small bowl.  Brush the crust with oil mixture and bake for 4 minutes.
  3. Arrange roasted tomato slices on crust, leaving a 1/2-inch border; layer evenly with sliced cheese. Bake at 400° for 8-10 minutes or until cheese melts and crust is golden.
  4. Combine the remaining 1/2 teaspoon oil and the vinegar, stirring with a whisk.
  5. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.
Nutrition Information
Serves 4 (2 slices each)
Calories: 298
Fat: 10 g
Carbohydrate: 39 g
Fiber: 2 g
Protein: 12 g


  1. RDbyyourside says:

    This looks DELICIOUS! I'm going try it next time we eat homemade pizza at my house. Hopefully my Safety Man will let me leave the oven on :)

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