Tag Archives: artichokes

Roasted Tomatoes and Artichokes Pizza

Roasted Tomatoes and Artichokes Pizza

Homemade pizzas don’t have to be boring. By boring, I mean using only the basics like pizza sauce, cheese and pepperoni. I have nothing against a basic pizza. But, when I make pizzas at home I like to pair different veggies or add chicken or prosciutto instead of pepperoni. I also substitute pesto for the pizza sauce.

One of my favorite homemade pizzas is Roasted Tomatoes and Artichokes Pizza. Roasting the tomatoes brings out the natural sweetness of the fruit. Yes, tomatoes are classified as a fruit not a vegetable. Of course, there is an ongoing debate about that but it really doesn’t matter. All I know is that freshly roasted tomatoes are delicious. Combining the artichokes with the roasted tomatoes just increases the deliciousness of the pizza. I have tried different types of tomatoes in this recipe and depending on the tomato the flavor is slightly different.

Ultimately, I prefer using Caperelli tomatoes but I also enjoy Roma tomatoes on this pizza. Hot house or beefsteak tomatoes don’t fair well with this recipe but in a pinch use whatever you have available.

Like all pizzas this one is versatile. Add roasted chicken for protein or even pepperoni if you feel a pizza isn’t really a pizza without it. For my vegetarian friends, I think you will want to add my Roasted Tomatoes and Artichoke pizza to your list of homemade pizza ideas.

Roasted Tomatoes and Artichokes Pizza

Ingredients:

2 containers Caperelli tomatoes quartered

1 jar marinaded artichokes

1 small red onion sliced thin

1pkg ready made pizza crust (Trader Joe’s)

1 ½ cups mozzarella cheese shredded

2 tbsp extra virgin olive oil

2 tbsp basil or tomato pesto (optional)

1 tsp salt

1 tsp black pepper

1 tsp dried oregano

½ tsp red pepper flakes (optional)

¼ tsp onion powder

cooking spray

Preheat oven to 400 degrees.

Spray rimmed baking sheet with cooking spray. Place tomatoes, artichokes and red onions on the baking sheet. Sprinkle with olive oil, salt, black pepper and onion powder. Gently toss to coat veggies with olive oil and seasonings. Bake for 20 – 25 minutes until veggies are roasted. Remove from the oven and let cool for 3 – 5 minutes.

Pre Pizza Crust:

Place pizza crust ona baking sheet and spread crust with pesto. Sprinkle a little cheese over the pesto. Spread roasted tomatoes, artichokes and red onions over the cheese then sprinkle with remaining cheese, dried oregano and red pepper flakes. Place in the oven and bake until cheese melts and turns slightly golden brown (approximately 5 minutes).

Remove from the oven and let cool for 1 minute then slice.

 

 

 

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Tomato, Mozzarella and Artichoke Salad

Tomato and Artichoke Salad 4_1

Whenever I create a new recipe for an entree I also have to think of what side dish to make. In order to have a nice presentation of the main dish I need to have a complimentary side dish.

Tomato and Artichoke Salad 1_1

This tomato, mozzarella and artichoke salad was born as a side dish to my Deli London Broil 2 for 1 recipe. I wanted something colorful and easy to make to help the pictures of the London broil pop. The color red is always and eye catcher. So, the combination of the tomatoes, the bright white of the mozzarella and pale green of the artichoke blend together well to create a nice visual dish.

Tomato and Artichoke Salad 6_1

Besides using this recipe as a side dish I also used it as a topping for a salad which tasted great. No matter how you decide to use this recipe it will be a winner.

deli london broil 6_1

Tomato, Mozzarella and Artichoke Salad

Ingredients:

1 pint cherry tomatoes cut in half

1 small jar artichoke hearts in oil or water

1 8oz container of mozzarella balls

½ cup kalamata olives

¼ cup Gazebo Room Greek marinade and salad dressing

1 tbsp balsamic vinegar

1tbsp fresh parsley chopped

1 tsp salt

1 tsp pepper

1 tsp basil

½ tsp dill

½ tsp Adobo

½ tsp red pepper flakes

Optional:

Italian dressing

feta cheese

Combine all ingredients in a large bowl and mix until well blend. Chill in the refrigerator for at least 30 minutes.