Tomatoes coming out of the garden aren’t the nice big slicing variety. In fact, many of them are produced by wild plants that came up voluntarily like weeds. The small, tough skinned tomatoes are better suited for making tomato sauce than sandwiches.
I oven roasted a few of these tomatoes with a spritz or two of olive oil, kosher salt and a sprinkle of turbinado sugar.
The roasted tomatoes were blended to a purée.
I roasted and blended a few assorted peppers in the same way as the tomatoes.
The tomato and pepper purées were simmered together in a pot with added chopped onions, basil, oregano, rosemary, garlic paste, tarragon, thyme, marjoram and a squeeze of lemon.
I considered the sauce done when the stirring spoon scraped the bottom of the pot and the sauce no longer flowed back in to fill the furrow.
While the sauce was simmering I sautéd Padron and Chilaca chile peppers with a little olive oil and kosher salt. The Padrons were left whole with seeds intact and stems removed. The Chilacas were deseeded and cut into chunks.
I cooked the mushrooms in the same skillet without any additional oil, essentially dry sautéing them.
When the mushrooms were done I switched off the heat and mixed the peppers back in the skillet with the mushrooms to be distributed together on top of the pizza.
I rubbed one side of the super thin store-bought pizza crust with olive oil and placed it oiled side down on the pan then spread the roasted tomato and pepper sauce over the top. There was a bit of sauce leftover to use another day in another way.
Next on the pizza was blanched spinach, followed by the peppers and mushrooms.
The pizza was baked at 425ºF for about 12 minutes and turned out extra crispy but good. In case you are wondering, no, I did not forget the cheese, and it was just fine without it.