is out. The grass is green. The trees are budding. It’s time for pizza. This
slow roasted tomato and mushroom pizza from Bev Cooks is the bomb! Roasting
the tomatoes for 3 hours is worth the wait. Trust us.|
To view the full post, click here!
Slow Roasted Tomato and Mushroom Pizza
The sun is out. The grass is green. The trees are budding. It’s time for pizza. This slow roasted tomato and mushroom pizza from Bev Cooks is the bomb! Roasting the tomatoes for 3 hours is worth the wait. Trust us.
- 2 pounds tomatoes, sliced in half
- DeLallo Pizza Seasoning Spice Shaker 3.2 oz.
- 1/2 cup DeLallo Extra Virgin Olive Oil
- 8 oz sliced baby Bella mushrooms, sautéed in a little bit of olive oil and seasoned with salt
- 1 DeLallo Pizza Dough Kit
- DeLallo Pizzeria-Style Pizza Sauce (a few Tablespoons per pizza)
- 1-2 (8 oz) blocks of DeLallo Mozzarella Cheese, grated
- DeLallo Grated Parmesan, for garnish
- Fresh parsley for garnish
- coarse salt
- Preheat oven to 350. Place the sliced tomatoes on a roasting pan, and sprinkle the DeLallo pizza seasoning over the tops. There are four different seasoning choices, so obviously I chose all of them. Do what you want here! Pour the oil over the tomatoes and roast for three hours.
- In the meantime, follow the simple instructions on the DeLallo pizza dough kit. Let the dough rest anywhere from 45 minutes up to a couple of hours. I went longer so it would rise more. Then divide the dough into four smaller mounds. Roll them out to make 8-10-inch pizzas.
- Flip the oven to 450, and start prepping your pizzas. Spoon some sauce over each crust, along with the slow-roasted tomatoes, sautéed mushrooms and shredded mozzarella cheese. Bake each pizza on a pizza stone or large baking sheet flipped over, anywhere from 12-15 minutes, until the cheese is browning and bubbling. Perfection.
- Garnish each pizza with freshly minced parsley and parmesan cheese and dive in!