Roasted Campari Tomato Pizza
Campari tomatoes are roasted at a high temperature in garlic, shallot, and thyme-infused olive oil, then added to a pizza dough with fresh mozzarella and the herb-infused oil, creating the most flavorful roasted tomato pizza imaginable. The shallots get caramelized and garlic roasted, making a perfect topping for pizza. Embellish further with fresh torn basil and a drizzle of balsamic vinegar for a delicious dinner in under 40 minutes.
Once roasted, the tomatoes now have deep roasted flavor and a concentration of garlic herb flavor – they are perfect as a condiment or a side to jazz up pizza, pasta, or crostinis like a roasted bruschetta.
Did you know that, according to several studies, when tomatoes are eaten alongside healthy fats like olive oil, our bodies can absorb the carotenoid phytochemicals (like Lycopene) in tomatoes between 2-15x more than without? However, there’s one slight caveat – to get the full benefits, the tomatoes have to be cooked – perfect for this tomato confit!
Ingredient
- 1 Signature SELECT Pizza Dough
- 16 oz fresh mozzarella cheese
- 16 oz fresh Campari tomatoes, halved
- 1 shallot thinly sliced
- 3 – 4 garlic cloves, halved
- 1/4 cup olive oil
- 2 sprigs of fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1-2 teaspoons flour (for handling pizza dough)
- 2 tablespoons fresh basil, torn
- balsamic glaze (optional, for garnish)
How to Make Roasted Tomato Pizza
Preheat the oven to 425° F.
Bring the pizza dough to room temperature – ideally 1-2 hours before preparing the pizza.
Halve the Campari tomatoes and place them in a rimmed baking dish or pie plate.
Thinly slice the shallots and cut the garlic cloves in half and add to the baking dish. Top with fresh thyme leaves, 1/4 cup of olive oil, salt, and pepper.
Roast for 20 – 25 minutes until the tomatoes are tender and the shallot slices golden. Remove from the oven and set aside.
Meanwhile, prepare the pizza dough. Lightly brush olive oil onto a baking sheet. You can either stretch the dough to fit the baking sheet, or you can cut the dough ball in half and make two smaller pizzas (which is what I do). Lightly flour your hands before stretching the dough to make it easier to handle and stretch. I find the easiest way is to flour your surface lightly and flour the top of the dough. Use a rolling pin to flatten out the dough, then use the ball of your hand to push it down to stretch it out.
Once the dough is to your liking and in the oiled pan, brush the garlic-infused oil from the roasted tomatoes onto the dough, then add the mozzarella cheese, scattering it over the dough evenly. Add the roasted tomatoes, shallots and garlic cloves to the pizza and top with additional garlic-infused olive oil from the roasting dish.
Bake the pizza in a preheated 425° F oven until the crust is golden and the cheese is melted (about 15 – 18 minutes, depending on size and thickness).
Top with fresh torn basil and serve with red pepper flakes, grated parmesan cheese. You can also top with a drizzle of balsamic glaze, if desired.
Other Campari Tomato Recipes
Roasted Asparagus, Chickpea & Tomato Salad
Ingredients
- 1 Signature SELECT Pizza Dough
- 16 oz fresh mozzarella cheese
- 1 package Campari tomatoes halved
- 1 shallot thinly sliced
- 3 - 4 garlic cloves halved
- olive oil
- fresh thyme
- salt
- pepper
- 1-2 teaspoons flour for handling pizza dough
- 2 tablespoons fresh basil torn
Instructions
- Preheat the oven to 425° F.
- Bring the pizza dough to room temperature - ideally 1-2 hours before preparing the pizza.
- Halve the Campari tomatoes and place them in a rimmed baking dish or pie plate.
- Thinly slice the shallots and cut the garlic cloves in half and add to the baking dish. Top with fresh thyme leaves, 1/4 cup of olive oil, salt, and pepper.
- Roast for 20 - 25 minutes until the tomatoes are tender and the shallot slices golden. Remove from the oven and set aside.
- Meanwhile, prepare the pizza dough. Lightly brush olive oil onto a baking sheet. You can either stretch the dough to fit the baking sheet, or you can cut the dough ball in half and make two smaller pizzas (which is what I do). Lightly flour your hands before stretching the dough to make it easier to handle and stretch. I find the easiest way is to flour your surface lightly and flour the top of the dough. Use a rolling pin to flatten out the dough, then use the ball of your hand to push it down to stretch it out.
- Once the dough is to your liking and in the oiled pan, brush the garlic-infused oil from the roasted tomatoes onto the dough, then add the mozzarella cheese, scattering it over the dough evenly. Add the roasted tomatoes, shallots and garlic cloves to the pizza and top with additional garlic-infused olive oil from the roasting dish.
- Bake the pizza in a preheated 425° F oven until the crust is golden and the cheese is melted (about 15 - 18 minutes, depending on size and thickness).
- Top with fresh torn basil and serve with red pepper flakes, grated parmesan cheese. You can also top with a drizzle of balsamic glaze
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