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slow roasted tomato & balsamic pizza

This is quite a festive season pizza, bursting with the brilliant red of the slow roasted tomatoes. This summer pizza would be perfect for a light lunch over the holidays or even as a starter on Christmas Day.

Often pizza conjures up images of fast food, however a home cooked pizza can be very nutritious whilst opening up a world of alternative toppings. The trick is to keep it simple and work with flavours that compliment each other.

This pizza uses the gorgeous Maggie Beer’s recipe for a gluten free base. I have used her recipe numerous times and find it very versatile from pizza bases to pies, from pies to tarts. There are two recipes on her site; one contains eggs and the other cream cheese. To make an egg free and dairy free version you could use the cream cheese recipe and use soy cream cheese instead.

slow roasted tomato & balsamic pizza

Print Recipe

serves
2 hungry people or 4 as a starter
preparation time
45 minutes
cooking time
1 hour

ingredients

  • 1 quantity of maggie beer gluten free pasty*
  • 2 punnet’s of cherry tomatoes or other good quality tomatoes such as truss
  • 1 can cannellini beans
  • small clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • 3-4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper to season
  • 1/2 log goat chèvre, crumbled

method

Heat the oven to 160c. Halve the tomatoes and place on a roasting tray. Drizzle with 3 tablespoons each of balsamic and olive oil. Place in the oven to slow roast for 45 minutes, or until juicy and blistered.

In the meantime, make up your maggie beer gluten free pastry. Place the pastry in the fridge while the tomatoes cook.

In a medium sized bowl, mash the cannellini beans with the garlic, white wine vinegar and a good season of salt and pepper to taste. Set aside.

Once the tomatoes are done, remove them from the oven and turn the oven up to 220c. Take a good sized pizza tray and dust with flour, then place your dough in the centre. Roll it out directly onto the tray and use your fingers to press it out till nice and thin to form a rough circle.

Put a few good generous spoonfuls of the bean mix onto the pizza and swirl it around to cover generously. Now place the tomatoes face side up around the pizza till well covered and pour over any pan juices. Crumble over the chèvre and place in the oven for 15-20 minutes until the base is crispy and the cheese has browned.

Once removed, drizzle with the remaining balsamic vinegar, slice up and enjoy!

* to make maggie beers gluten free pastry dairy free, use nuttelex or rice bran oil in place of the butter. I used a combination of rice flour and potato flour for this base, but any gluten free blend will do the trick.

nutritional information

  • Tomatoes are rich in the phytochemical lycopene, member of the carotene family. Lycopene is an essential nutrient for prostate health. Cooking the tomatoes helps make lycopene more bioavailable.
  • The legumes in this pizza along with the goats cheese provide some protein, however to make this pizza more sustaining you could add some lovely seafood such as squid or prawns.
  • Use this pizza as a guide and experiment with other flavours. Try drizzling with pesto instead of balsamic, use baked eggplant or capsicums, add olives, capers and anchovies or smoked trout. The possibilities are endless!

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