Tuesday, August 7, 2018

Roasted Tomato, Pesto & Pepperoni Pizza - Low Carb Cheese Head Crust

This evening I made my pizza with my Cheese Head Pizza Crust. I had a large container of multicolored grape and cherry tomatoes that I picked up at Costco this past weekend (by Mucci Farms). I also had that large jar of Costco's Kirkland brand fresh basil pesto that I opened last night to brush on my wild salmon before roasting. So, those two ingredients were what I based my pizza off of this evening and it turned out AMAZING! I sliced and halved about one to two cups of cherry/grape tomatoes and tossed them in olive oil and placed them on a parchment lined baking pan, cut side up. I roasted them for about 30 to 35 minutes at 375 degrees and then turned up the temperature to 425 degrees to bake my pizza crust. I removed the tomatoes as soon as my oven hit 425 degrees and then set them aside to cool off.

I made my pizza crust without seasoning (omitting the salt, garlic powder and Italian seasoning) since I was going to use pesto on my pizza which is infused with loads of herbaceous flavor. I spread the dough out on a large parchment lined baking sheet and baked it for about 12 minutes until lightly golden. I removed the crust from the oven and then brushed and spread it with a few heaping tablespoons of the pesto; scattered it with shredded mozzarella cheese, topped it with Boars Head sandwich pepperoni (that I quartered) and then scattered with the roasted tomatoes. I reduced the oven temperature to 375 and popped the pizza back in the oven and baked for about 8 to 10 minutes, then turned my broiler on low and ran it under it for about 2 to 3 minutes until the cheese began to bubble, but not burn. I removed it from the oven and let it sit for about 5 to 7 minutes to cool and allow the crust to crisp up, which it does VERY nicely, making it easy to pick up and eat by the slice (no forks required). The pesto mellows out so nicely when baked on the crust and is so delicious. Like I've said before I'm not a big pesto fan but if you can find a way to cook it for a bit on whatever you are using it in, it has such a delicate and flavorful herb flavor in a not-in-your-face kind of way. I snapped some photos below. You can find the recipe for my crust here: Cheese Head Pizza Crust. Enjoy!


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