• +31(0)704492291
  • Lange Voorhout 15, 2514 EA, The Hague, Holland
emilies logo (350 × 100px)

grilled tomato pizza

Grilled tomato pizza is the best alternative to a frozen pizza margherita. All you need is store-bought pizza dough, a tin of tomato chunks and a variety of strong cheeses that you love. Think of a French comté, Swiss gruyere, or a good old English stilton.

ingredients

  1. 1 sheet of store-bought pizza dough 
  2. 4 tomatoes
  3. 1 tin of tomato chunks
  4. Optional: 1/2 jalapeño pepper
  5. Optional: 1/2 green cayenne pepper
  6. 200 gr. of hard cheeses (this is a total sum of a variance in hard cheeses)
  7. 2 tbs. of olive oil
  8. Salt

TOOLS

  • a Knife
  • a spoon
  • a Cutting Board
  • a clean kitchen towel
  • an oven
  • 1 oven tray
  • an oven dish
  • a sieve 
  • a bowl
  • baking parchment (2 sheets)
  • Optional: pizza slicer

to grill tomatoes

  1. Turn on oven (180ºC)
  2. Fetch package of pizza dough
  3. Unwrap it
  4. Let it rest on cool kitchen counter
  5. Cover oven tray with baking parchment
  6. Wash & towel dry tomatoes & peppers (optional)
  7. Cut tomatoes in wedges
  8. Optional: slice pepers in half (along the length)
  9. Store each half of a pepper (that you will not use for this recipe)
  10. Slice and dice the other half
  11. Place wedges in baking parchment
  12. Open tin of tomato chunks
  13. Sieve tomato chunks 
  14. Add sieved tomato chunks to oven dish
  15. Place oven dish in the center of the oven tray
  16. Optional: add slices of peppers to oven dish
  17. Sprinkle salt over tomatoes and oven dish
  18. Pour oil over tomatoes and oven dish
  19. Slide tray with dish into the middle of the oven
  20. Turn up the heat to 220ºC
  21. Let the tomatoes and tomato chunks grill for 10 min.
  22. Remove tray & dish from oven
  23. Carefully spoon tomatoes from tray into bowl
  24. With the help of kitchen towel, remove oven dish from tray
  25. Place dish upon cold stove
  26. Clean oven tray
  27. Use a new baking parchment to cover tray

to bake a pizza

  1. Fetch roll of pizza dough
  2. Roll onto baking parchment, that you used earlier to cover clean oven tray
  3. Give content of the oven dish a good stir
  4. Pour its content onto dough
  5. And spread evenly with spoon
  6. Nicely divide grilled tomatoes over tray
  7. Cut your cheeses into thin slices. In case of a Stilton, crush the cheese with a fork
  8. Use half of your stash of cheese 
  9. Cover tomatoes with first half 
  10. Slide oven tray into the middle of the oven
  11. Turn down the heat to 200ºC
  12. Bake for 19 min.
  13. Check whether the bottom of your pizza dough is nice and dry
  14. If so, use leftover stash of cheese and cover pizza
  15. Slide tray back in for 1 min.
  16. If not, slide open tray back in for 3 min.
  17. And go to step 13-16
  18. Bon Appétit

you may also like

share this recipe:

WhatsApp
Email
Print
RECIPES
Emilie Verbeek

cold pepo soup

Cold pepo soup is a cold blend of roasted patty pan squash and courgettes. Furthermore, it’s flavoured with store-bough horseradish sauce. Its taste is fresh. And a treat for lunch. When you need this kick and a refreshment in one go. This soup is not a local hero. Nor it is classified as part of a global comfort food repository. It’s a chilled soup with a name and a mix. That I created on the fly.

Read More »
25/07/2022 2 Comments
RECIPES
Emilie Verbeek

fruit & chicory salad

In summer I eat raw chicory (Belgium endive). With raisins and whatever fruits I have in stock. The best partners for raw chicory are slices of a banana and an overripe pear. Plus parts of a sweet apple. There is no sauce, sugar, honey or syrup involved. As long as you use an overripe pear. Or two. That has this great sweet juice. And will transform those bitter but fresh chicory leaves into a crispy fruit & chicory salad.

Read More »
22/07/2022 1 Comment