Pizza with Tomato Confit

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 cans, 796 ml (28 oz each) Italian plum tomatoes, drained and seeded
250 ml (1 cup) olive oil
2 sprigs rosemary
450 g (1 lb) Pizza Dough
1 container, 500 g bocconcini cheese, drained and sliced

Directions

  1. In a saucepan over very low heat, cook the tomatoes in the oil with the rosemary for three hours. Allow to cool. Drain the tomatoes and reserve the oil
  2. Preheat oven to 220°C ⁄ 425°F.
  3. Stretch the dough out into a 30-cm (12 in) circle and press into a pizza pan.
  4. Top with tomato confit.
  5. Bake on the middle rack for 15 minutes.
  6. Spread the cheese over the pizza and bake until melted, about 5 minutes.
  7. Serve drizzled with the oil from the tomatoes.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2606

Pizza with Tomato Confit
Pizza with Tomato Confit