This recipe makes the most of the quickly fading tomato crop. Make sure to scoop up as many as you can while they are still in season!
It is super easy and would make the perfect appetizer for company. I'm still perfecting my dough rolling skills so I wish the crust was a bit thinner for my pizza. Hey, maybe I need to plan a trip to Italy to practice my skills? ;-)
1 container of mixed mini-heirloom tomatoes
1 ball of pizza dough
3/4 cup of goat cheese
Herbs of provence
Step No 1
Heat oven to 400 degrees. Wash tomatoes and slice large tomatoes in half. The small ones can stay whole.
Step No 2
On a rimmed pan lined with parchment paper, toss tomatoes in a drizzle of olive oil, salt and a pinch of herbs of Provence. Place in oven.
Step No 3
While tomatoes roast. Roll out dough to a large round shape. I made mine oval because the biggest pan I had was rectangular.
Step No 4
Check on tomatoes. You can pour some of the tomato juice out, if they are not roasting properly. You want them nice and shriveled, about 20 mins. After tomatoes are out, turn oven to 475.
Step No 5
Place dough on cookie sheet lined with parchment paper. Sprinkle goat cheese and place tomatoes on dough.
Step No 6
Bake pizza for 15-20 mins until the crust is golden brown and the toppings are throughly browned. I even like to let the toppings burn a little.
Step No 7
Eat immediately and enjoy. I like to drizzle a little olive oil on the pizza right before serving for a little extra flavor.