Pesto & Slow Roasted Tomato Pizza

| | |

The vegetable garden has finally showed us some love this past few weeks after a rather dismal season. We barely saw summer here, so while there’s been a couple of green tomatoes, there haven’t been a lot of edible red ones, until now. Normally my mid-Summer the garden is heaving with fresh produce, so we’re running about 3ish months late. Strangely, our chillis have been abundant and we’ve been picking constantly. The wonders of growing your own!

Tomatoes are the one constant in our Summer/Autumn garden until they get wiped out by the first frost, which is usually in the next week or two. So while we’ve been loving our fresh, just-picked tomatoes every day, the clock is ticking and it’s probably only a matter of days before it ends. Before it does, we’ve been living it up preserving and slow roasting whatever we’re blessed with.

A classic combination… Slow-roasting the tomatoes gives an intense flavour, adding depth to this Pesto and slow roasted tomato pizza. Want to take it up a notch? Check out the variations below for a little inspo.

a pesto and slow roasted tomato pizza on a round pizza board on a table

Let’s get started. This is what you’ll need…

  • Firstly, to make my pesto and slow roasted tomato pizza, you’re going to need a pizza base. This one makes a beautiful, light pizza base. Or you could just cheat with a store-bought one.
  • Fresh produce – cherry tomatoes, brown onion, fresh basil
  • Extra virgin olive oil
  • Pesto – I’m all for making things from scratch, but I’ve got to say, Roza’s makes the BEST pesto. And I ALWAYS have a jar in the fridge. That’s what I used.  
  • Mozzarella

The Details

  1. Preheat the oven to 100 degrees celcius.

  2. In a roasting pan, place cherry tomatoes and a 1/4 brown onion. Drizzle with the olive oil and give the pan a little shake to ensure good coverage. No need to cut the onion (or tomatoes), we’re just going to soften them in the oven. Pop the tray into the oven and slow roast for 1 hour. Remove them from the oven and set them aside.

  3. When ready to bake, preheat your oven to 220 degrees celcius.

  4. Roll out your pizza dough onto a greased pizza tray, ready for topping.

  5. Using the back of a fork, give the tomatoes a squish and layer on top of the pizza base.

  6. Spoon pesto over the top of the pizza and finish with sliced mozzarella.

  7. Pop into the oven for 12-15 minutes.

  8. Remove from the oven and top with torn, fresh basil leaves.

  9. Slice and Eat!

A quick note on slow-roasted tomatoes

I’ve got to be honest, I go weak at the knees for homegrown, slow-roasted tomatoes and am always looking for different ways to use them. Just squishing them with a fork instead of making a homemade sauce also cuts the prep time in half. In a normal growing season, we will be picking tomatoes for about three months of the year, so I always have a container of slow-roasted tomatoes in the fridge for salads, antipasto, or even just to throw in a stew for some added depth. You can find more about my slow-roasted tomato process here.

Tools you’ll need to make Pesto and Slow Roasted Tomato Pizza

What tools? It’s pizza! And pizza is one of those great dishes that really don’t need a lot. You can totally make the dough by hand (think of those kneading muscles!).

TIP: I like to use a good deep-dish pizza tray. I know that they are a bit different from the flat ones every kitchenware store sells, however, there is a method to my madness… When O was smaller and wanted to cook, having sides to a pizza helped him know where the sauce should go to. Hence we no longer have pizza sauce sticking to the sides (and sometimes creeping underneath) the pizza tray.

Let’s crank it up a notch with these variations.

Have some leftover bbq chook in the fridge? Shredd a little and add to the topping. Pesto chicken anything is always a hit in our house!

Spice it up a lot by adding some fresh chillis finely chopped. Or a little with a sprinkle of dried chili flakes.

Switch out the basil pesto for a different variety to try some new flavour combinations. Maybe a red pepper, kale and walnut, or beetroot pesto?

Add some sliced vegetables like zucchini, roasted red pepper, or sweet potato, and maybe a little fetta. SO MANY IDEAS!!!

Happy pizza-making!

x

A few more pizza and pasta posts…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a pesto and slow roasted tomato pizza on a round pizza board on a table

Pesto & Slow Roasted Tomato Pizza

  • Author: Emma Lee
  • Prep Time: 1
  • Cook Time: 10
  • Total Time: 11 minutes
  • Yield: 8 slices 1x
  • Category: Anytime
  • Method: Slow Cooking
  • Cuisine: Italian

Ingredients

Units Scale
  • 1 pizza base – homemade or store-bought
  • 120g cherry tomatoes
  • 1/4 onion
  • 1tbsp olive oil, extra virgin
  • 3 tbsp pesto –
  • mozzarella
  • basil leaves

Instructions

  1. Preheat the oven to 100 degrees celcius.
  2. In a roasting pan, place cherry tomatoes and a 1/4 brown onion. Drizzle with the olive oil and give the pan a little shake to ensure good coverage. No need to cut the onion (or tomatoes), we’re just going to soften them in the oven. Pop the tray into the oven and slow roast for 1 hour. Remove them from the oven and set them aside.
  3. When ready to bake, preheat your oven to 220 degrees celcius.
  4. Roll out your pizza dough onto a greased pizza tray, ready for topping.
  5. Using the back of a fork, give the tomatoes a squish and layer on top of the pizza base.
  6. Spoon pesto over the top of the pizza and finish with sliced mozzarella.
  7. Pop into the oven for 12-15 minutes.
  8. Remove from the oven and top with torn, fresh basil leaves.
  9. Slice and Eat!

Notes

Substitute like crazy with this recipe! Swap out the pesto for a different flavour combo.  Have some leftover bbq chook in the fridge? Shredd a little and add to the topping. Pesto chicken anything is always a hit in our house!

A quick note on slow-roasted tomatoes… These can easily be made ahead of time and kept in the fridge. As a bonus they make a great addition to salads, antipasto, stews and soups.

Keywords: Pizza, Tomatoes, Pesto

Similar Posts

Leave a Reply

Please be respectful. This is a place for positivity, inspiration, constructive criticism & healthy debate. Comments that are deemed inappropriate, offensive, unrelated to this story, or spam will be deleted.

Your email address will not be published.

Recipe rating