BURST TOMATO AND PESTO PIZZA

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BURST TOMATO AND PESTO PIZZA

Recipe:

Ingredients:
16 oz pre-made pizza dough corn meal, for rolling out dough 10 oz cherry tomatoes
1 shallot, diced
4 cloves garlic, peeled olive oil
salt & pepper, to taste

dried oregano garlic powder
1/4 cup vegan pesto arugula
red pepper flakes, optional fresh basil or parsley, optional

Instructions:

1. Spread some corn meal on a cutting board and place your dough on it. Allow it to come to room temperature (approx. 30 minutes).

2. While the dough is resting, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Add the tomatoes, shallot, garlic, 1 tbsp olive oil and a pinch of salt & pepper to the baking sheet. Toss to coat evenly. Place in the oven and bake for 20-30 minutes, or until the tomatoes burst. Remove from the oven and increase the oven heat to 475 degrees.

3. Grease a pizza baking sheet and spread dough out on the baking sheet until desired shape is reached (I cut mine into 2 pieces for smaller pizzas). Brush the dough with some olive oil and sprinkle with oregano and garlic powder. Place in the oven until dough begins to brown (approx. 12-15 minutes).

4. Transfer the cooked tomatoes, shallots and garlic to the cooked dough and place back in the oven for 5 minutes.

5. Remove from the oven and drizzle with pesto and top with arugula, red pepper flakes and fresh herbs. Slice and serve.

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