This is a good one, folks. This is inspired from my favorite provencal roasted tomatoes, but I’m not actually sure if I’m still technically allowed to call them provencal….oh well…details 😉
I used a spelt pizza crust, mainly because I wanted to see if it would work! I think the spelt definitely enhanced the flavor and heartiness, but I’m sure a whole wheat crust will be just as good. Also, feel free to add/subtract ingredients based on what you have/like! I’ve made it with and without cheese, and both are great.
- About a cup of fresh arugula (or more if you like the stuff!)
For the roasted tomatoes:
- 5 roma tomatoes, sliced (or ~2 cup cherry tomatoes, or equivalent amount of any tomato)
- 1/4 cup (or less) shredded parmesan (optional)
- 1 tbs capers
- 1/4 cup kalamata or green olives, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tbs basil pesto
- Freshly ground pepper to taste
- Drizzle of oil olive
For the crust:
- 1 1/2 cup whole spelt flour
- half of 1 (1/4 oz) package active dry yeast
- 1/2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup very warm water
Preheat oven to 350 F.
First, prepare the pizza crust. Mix all the dry ingredients (flour, yeast, salt, sugar), and then mix in oil and water. You may need to add more water because of the spelt, but mine worked just fine. Knead and roll into desired shape and thickness. Bake until golden around the edges, about 20 minutes by my oven.
Meanwhile, roast the tomatoes. Just toss all the tomato ingredients in a baking dish (mix well).
Drizzle with olive oil and set in the oven for about 15 minutes, or until the tomatoes are soft and juicy.
When both are done, cover the warm crust with arugula, and then top with the warm tomatoes. The heat from both will wilt the arugula and “meld” the flavors nicely.
I served mine with steamed asparagus.