I bought a bunch of beautiful tomatoes to roast for a Margherita Pizza. It’s super simple to make and turned out oh-so-good with some of my extra additions of red onion, green and yellow tomatoes and Romano cheese.
I love roasting tomatoes, especially for this pizza recipe. I slice them up and sprinkle them with a little salt and pepper and a pinch of dried oregano. Roast them in a 425 degree oven for 8-10 minutes and they’re ready for the pizza.
Because I was using up what was left in our fridge, I added some extra toppings. The variety of colors in the tomatoes made it super rustic and beautiful and the flavor of the red onion was a really nice addition.
That’s the beauty of making your own homemade pizza. It can be whatever you want it to be.
What’s your favorite type of pizza?
SIMPLE MARGHERITA PIZZA WITH EXTRAS
- 1 bag of fresh pizza dough from your local market (makes two pizzas)
- Flour for rolling out the dough
- Red, green and yellow tomatoes, thinly sliced
- Fresh mozzarella, torn into pieces
- 1/2 red onion, thinly sliced
- Fresh basil, whole leaves and some roughly chopped for garnish
- Shredded Romano cheese
- Olive oil
- Salt & pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Sprinkle some flour on the counter.
- Roll out the dough. If you don’t have a rolling pin, use a chilled wine bottle to help roll the dough.
- Line a baking sheet with parchment paper and place rolled dough on top.
- Brush the dough with olive oil and add large basil leaves for the bottom layer.
- Add the sliced, fresh mozzarella and layer it on top of the basil. Space the slices out because it will spread as it heats.
- Add the sliced tomatoes to your liking.
- Brush the tops of the tomatoes with a little more olive oil.
- Add the sliced onion to your liking.
- Sprinkle shredded Romano cheese on top.
- Place pizza in the oven for 12-15 minutes, or until crust reaches desired crispiness.
- Remove from oven and let cool slightly before serving.
Did you make this recipe?
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All images © Regan Baroni 2014.