I was recently given a huge gallon bag of cherry tomatoes and had no idea how to eat them all before they went bad! So I decided to roast them. Super easy recipe....just dump them on a large baking sheet, drizzle generously with olive oil, sea salt, black pepper, & fresh minced garlic. And roast for about an hour or so on 325°. I just eyeballed it, keep an eye on it till you can tell it's nice and roasted. Let cool and then transfer (WITH JUICES!) to a tupperware container to use for later. I've literally used heaping spoonfuls of the tomatoes and juice in every recipe lately!
Okay, so I got a little sidetracked with my tomatoes. They're so dang good. Anyway, you came here for the pizza recipe....so here it is.....
Stonefire Garlic Naan Flatbread
fresh roasted tomatoes
fresh mozzarella, white cheddar, and pepperjack
himalayan sea salt + fresh black pepper
•Super quick and easy pizza! Just start caramelizing onions first, preheat oven to 400°.
•Drizzle flatbread with olive oil.
•Top with roasted tomatoes and juices.
•Top with fresh mozzarella slices and grate white cheddar and pepperjack cheese.
•When onions are cooked thorougly (kind of a light brown caramel color) top pizza with onions.
•Put a little more grated cheese on top for good measure! ;-)
•Bake for 10 minutes.
•Top with basil, himalayan sea salt, fresh pepper, and drizzle with balsamic glaze! BAM!!