Roasted Tomato Pizza

Serves: 6
Total Calories: 156


2 large beefsteak tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon sugar
1 refrigerated pizza crust
4 ounces skim milk mozzarella cheese
2 tablespoons Parmesan cheese, grated
2 tablespoons cornmeal


Arrange the tomato slices on a cookie sheet, drizzle with the olive oil and sprinkle with the oregano, basil and thyme. Roast at 350 degrees for one hour and then cool for 15 minutes.

Place the tomatoes in a food processor, add the salt and sugar and puree until smooth and thick and no seeds are visible.

Roll the pizza crust to a 16 inch circle and place on a cookie sheet coated with corn meal. Spread the sauce over the crust. Sprinkle the cheese over the entire pizza and bake at 500 degrees for 10 minutes until the edges of the crust begin to brown and the cheese is melted.

Nutritional Facts:

Serves: 6
Total Calories: 156
Calories from Fat: 71

This Roasted Tomato Pizza recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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