I have been a tomato eating queen lately. My brother in law is growing, what I think, might be the largest cherry tomato plant on the planet. Check this baby out!
And let me tell you these tomatoes are amazing – super sweet and the perfect pop of summer in your mouth with every bite. I can easily eat them straight from the vine. But I have to say that hands down my favorite way to eat cherry tomatoes (or any tomato) is roasted with a little olive oil and balsamic vinegar. ooh la la sooo delicious.
I guess I should also acknowledge I have been eating lots of pita pizzas too. Last week I made a broccoli alfredo one and also turned my leftover taco pizza into a quick pita version. What can I say, I am all about simple recipes this summer.
Well here is my latest pita pizza creation – roasted tomato and fresh mozzarella pizza. Now this pizza becomes really easy if you make the tomatoes ahead of time. If not, it will take over an hour to make. But, in my opinion, it would be worth the wait. This pizza is good and is definitively one of my favorite recipes.
So now go and enjoy those summer tomatoes!
Roasted Tomato and Fresh Mozzarella Pita Pizza
Servings: 4
Serving size: 1 prepare pita pizza
Approximate nutritional information:
Calories: 364 * Carbs: 32 * Fat: 17 * Protein: 21 * Fiber: 5 * WW Points +: 9 * WW Old Points: 8
Ingredients
3 cups of cherry tomatoes, sliced in half
1 tablespoon balsamic vinegar
1 tablespoon olive oil
8 ounces of fresh mozzarella, sliced
6 – 8 basil leaves, thinly sliced
Directions:
Preheat oven to 350
Step 1. Mix together tomatoes, balsamic vinegar, and olive oil. Spread out on a baking sheet and bake for 35 – 40 minutes or until slightly shriveled and juices are coming out. Put in a bowl and lightly mash up with a fork. Let cool. Then, using a mesh strainer, drain the juices. It is necessary to drain the juices in this recipe because if you don’t your pizza will be very watery. You can always save and freeze the juices for a later recipe. Also, this step can be done a few days in advance.
Step 2. Divide the tomatoes between the 4 pitas. Next evenly divide, on top of the pitas, the mozzarella and basil.
Step 3. In a 350 degree oven bake for 15 – 20 minutes, or until cheese is melted.
Make Ahead and Freezer Instructions
The roasted tomato sauce can be made ahead of time and stored in the fridge or frozen. If you freeze it let it thaw in the refrigerator then continue with step 2. Please note if you use cold tomatoes it might increase the cooking time a little.
[...] Well as you know this week is Thanksgiving – seriously how is that even possible? I know, I am always talking about how fast time flies but really it is crazy that the holidays are now upon us. It seems just yesterday I was talking about juicy summer tomato recipes. [...]