Tomato Pizza
Dough Fasting Recipes Budget Recipes Spanish Vegetable Dishes
Summer pizza with vegetables and grilled tomato slices. I started from the pizza typical of the island of Mallorca, called coca de trempo. The first time I tried the original version, I wasn't satisfied. The biggest problem was that the vegetables, which are finely chopped including the tomatoes, are placed raw on the dough. To cook in the oven, even finely chopped, they still need about 30 minutes. During this time, however, the dough hardens on the edges while the bottom remains dense. On the second attempt, I preferred to cook the vegetables in a pan and grill the tomatoes. This way the dough only stays in the oven for 6 minutes and comes out perfect, creating a pleasant contrast between the aromatic dough with onions and peppers and the meaty, juicy tomato slices.
You probably remember, I prepared grilled tomatoes last year too. I made coulis from them, chopped them into ezme, served them in the morning with eggs. They're so good and easy to eat in summer that I promise to give you more ideas to add them to your menu.
Ingredients
1 kg pizza dough
3 medium onions
2 light green bell peppers
5 tomatoes (ripe and sweet; as meaty as possible)
4 tablespoons oil
salt, black pepper, chili flakes
Makes: 6
How to prepare tomato pizza
- Prepare a pizza dough (you can use the dough from here) or bread dough. When you want to use it, take it out of the refrigerator 2 hours before, to come to room temperature.
- In a large pan, heat the oil and add the onion and peppers cut into small cubes. Sauté over low heat, stirring occasionally, until they soften very well (about 15 minutes), but without browning. Taste a piece of pepper to make sure it's completely cooked. Season with salt, black pepper, and chili flakes to taste. Add one grated tomato and sauté everything for another 5 minutes. This filling can be prepared 1 day ahead and kept in the refrigerator.
- Just before preparing the pizza, cut the remaining tomatoes into 1cm thick rounds. Brush with oil and grill on a hot grill pan, about 2 minutes per side, until they get light grill marks. Transfer to a platter and sprinkle with sea salt and freshly ground black pepper.
- On a work surface dusted with a little flour, divide the dough into 6 pieces.
- Roll out each piece into a thin sheet, preferably by hand so you don't deflate the dough. The sheet doesn't have to be perfectly round - you can make free forms, more square or elongated. If you like the edges, leave them thicker and only stretch the center thin.
- Spread a thin layer of sautéed vegetables in the center. Place 2-3 tomato slices on top.
- Bake the pizza at 250°C (or the maximum of your oven; set the electric oven to bottom heat) for 5 minutes, then turn on the oven grill (heat/fire coming from above) and leave until the edges are golden.
- It's good warm or at room temperature.
Sautéing onions and peppers...
...until softened
Adding grated tomato
Filling is ready
Shaping the pizza
Baked tomato pizza
