Mozzarella Pizza

In the roasting pan add 1/8 cup olive oil, 2 cups chicken stock and ¼ cup Bragg’s Liquid Amino and let stand.

Chop onion, leek and shallot and add to the liquid mixture in roasting pan. Take 3 garlic cloves and grate onto the onions, leeks and shallots, leaving one garlic clove to the side for the olive oil infused topping. Meanwhile add the remaining garlic cloves (whole) to your roasting pan. Chop fresh basil and oregano and add to mixture, save a table spoon of oregano and basil for olive oil infused topping.

Combine the 1 pint of grape tomatoes, set aside 8 grape tomatoes for topping. You’ll need 3 whole tomatoes on the vine and 5 plum tomatoes, cutting the plum and vine tomatoes in half. Then add all tomatoes to the roasting pan.

Take 1 can of tomato paste and spread a thin layer on top of the halved tomatoes, sprinkle salt and pepper to taste. Cover the pan with foil and place in oven at 450 and let roast for 1 hour. Check every 15 minutes to make sure tomatoes are roasting evenly or it may require stirring if not. When it’s done, smash or process to your desired consistency.

While tomato sauce is roasting, begin preparing your olive oil infused toppings. Take a 1/3 cup olive oil, the reserved 1 Tablespoon oregano and 1 Tablespoon basil and press the reserved 1 garlic clove into bowl. Add salt, pepper to taste and let marinate.

Take a 12 ounce ball of mozzarella cut into quarter size pieces and add to the olive oil infused topping mixture. Lastly, take the remaining the grape tomatoes cut into halves and add to the olive oil mixture. Set aside to marinate and begin rolling out pizza dough.

Roll out the 1 pound of pizza dough as thin as possible. It’s OK if you get some small tears near the edges, this creates more crunch in the crust. Once you’ve reached your desired size fitting your pan or baking dish, transfer the dough to the pan.

Begin by brushing your dough with the olive oil from your marinade, making sure you spread evenly distributing evenly. Add the roasted tomato sauce spreading consistently beginning at the edges and working your way to the center. Next add fresh cut grape tomatoes and mozzarella to your liking.

Put in the oven at 500 for 12 minutes, checking randomly since all ovens vary. The pizza dough is very thin so this cooks quickly.

You may find that you’re left with extra roasted tomato sauce, this is a good thing… just freeze or refrigerate and use for another recipe.

Buono Appitite!