Oven-dried Tomato and Basil Pizza

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Recipe by Cook Vegetarian
Serves 2
Ready in 60 mins +

Ingredients

  • 500g ripe tomatoes, either cherry or plum
  • Maldon salt and pepper
  • 90ml olive oil
  • 1 tsp chopped thyme leaves
  • 1 garlic clove, crushed to a cream with a little salt
  • 4 large onions, peeled and very finely sliced
  • 1 bunch of basil, small tips reserved for garnish, roughly chopped

    • For the dough

  • 10g fresh yeast or 5g dried yeast
  • approximately 135ml warm water
  • 200g spelt flour
  • 40ml olive oil
  • a pinch of salt
  • 20ml milk

Nutritional Information:

Calories: 261
Fat: 15.9gg

How To Cook

  1. Preheat the oven to 150C/300F/Gas 2. Cut the cherry tomatoes in half or the plum tomatoes into sixths and place on a baking sheet, skin-side down. Season and cook in the oven for 1 1/2 hours, or until they have started to shrivel and dry.
  2. Next, mix the yeast and warm water until smooth and then add this to the remaining dough ingredients, kneading by hand until smooth. Alternatively, you can use a mixing machine fitted with a dough hook on its slowest speed. It will take 10-15 minutes for the dough to become smooth and soft to the touch. Place in a lightly-oiled bowl, cover with clingfilm and leave to rise in a warm place for at least one hour.
  3. Meanwhile, in a heavy-based saucepan, heat the olive oil with the thyme and garlic. Add the onions and stir over a high heat until they start to caramelise. This may take up to ten minutes. Season and turn the contents into a colander to drain and cool. Turn the oven up to 190C/375F/Gas 5.
  4. Remove the dough from the bowl and knead gently again until smooth. Roll the pizza dough to a disc approximately 25cm in diameter and place on a lightly oiled baking sheet. Spread the onions over it, leaving 2cm uncovered around the edge. Using a fish slice or palette knife, carefully dislodge the tomatoes from the tray and scatter them on top, skin-side down. Cover with clingfilm and leave in a warm draught-free place to rise for 15-20 minutes. The dough should look slightly risen and soft when ready to bake.
  5. Place on the middle shelf of the oven. Bake for 15 minutes and sprinkle with the chopped basil. Return to the oven and bake for a further 5-10 minutes or until the crust is risen and golden. Slide onto a cooling rack if serving cold, or serve straight from the oven garnished with basil sprigs.
    6. http://www.sharphampark.com
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Oven-dried Tomato and Basil Pizza
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 60 mins +
    Ingredients
  • 500g ripe tomatoes, either cherry or plum
  • Maldon salt and pepper
  • 90ml olive oil
  • 1 tsp chopped thyme leaves
  • 1 garlic clove, crushed to a cream with a little salt
  • 4 large onions, peeled and very finely sliced
  • 1 bunch of basil, small tips reserved for garnish, roughly chopped
  • [hd]For the dough[/hd]
  • 10g fresh yeast or 5g dried yeast
  • approximately 135ml warm water
  • 200g spelt flour
  • 40ml olive oil
  • a pinch of salt
  • 20ml milk
    How to Cook
  1. Preheat the oven to 150C/300F/Gas 2. Cut the cherry tomatoes in half or the plum tomatoes into sixths and place on a baking sheet, skin-side down. Season and cook in the oven for 1 1/2 hours, or until they have started to shrivel and dry.
  2. Next, mix the yeast and warm water until smooth and then add this to the remaining dough ingredients, kneading by hand until smooth. Alternatively, you can use a mixing machine fitted with a dough hook on its slowest speed. It will take 10-15 minutes for the dough to become smooth and soft to the touch. Place in a lightly-oiled bowl, cover with clingfilm and leave to rise in a warm place for at least one hour.
  3. Meanwhile, in a heavy-based saucepan, heat the olive oil with the thyme and garlic. Add the onions and stir over a high heat until they start to caramelise. This may take up to ten minutes. Season and turn the contents into a colander to drain and cool. Turn the oven up to 190C/375F/Gas 5.
  4. Remove the dough from the bowl and knead gently again until smooth. Roll the pizza dough to a disc approximately 25cm in diameter and place on a lightly oiled baking sheet. Spread the onions over it, leaving 2cm uncovered around the edge. Using a fish slice or palette knife, carefully dislodge the tomatoes from the tray and scatter them on top, skin-side down. Cover with clingfilm and leave in a warm draught-free place to rise for 15-20 minutes. The dough should look slightly risen and soft when ready to bake.
  5. Place on the middle shelf of the oven. Bake for 15 minutes and sprinkle with the chopped basil. Return to the oven and bake for a further 5-10 minutes or until the crust is risen and golden. Slide onto a cooling rack if serving cold, or serve straight from the oven garnished with basil sprigs.
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