Pizza With Roasted Tomatoes, Peppers Mushrooms & Spinach

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.

pizza

pizza

pizza

 

The roasted tomatoes were blended to a purée.

pizza

pizza

 

I roasted and blended a few assorted peppers in the same way as the tomatoes.

pizza

 

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.

pizza

 

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.

pizza

 

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.

pizza

pizza

pizza

pizza

 

I cooked the mushrooms in the same skillet without any additional oil, essentially dry sautéing them.

pizza

pizza

 

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.

pizza

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.

pizza

pizza

pizza

 

Next on the pizza was blanched spinach, followed by the peppers and mushrooms.

pizza

pizza

 

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.

pizza

 

pizza



 


3 thoughts on “Pizza With Roasted Tomatoes, Peppers Mushrooms & Spinach

    1. With all the peppers, including Jalapeño, in the sauce and on top, the pizza was surprisingly mild. I only had one bite that was hot. It was a Padron pepper. They say approximately one in ten are hot. They are our favorite pepper. We fry them whole in olive oil and salt, and stand at the stove grabbing them by the stems and eating them right out of the hot pan. Can’t find them in stores though. You have to grow them.

      Liked by 1 person

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