I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Wednesday, October 3, 2018

Garlic and Tomato Pizza

Hockey night means pizza night. Season opener tonight between the Toronto Maple Leafs and the Mighty Montreal Canadiens! (Well "mighty" might be an exaggeration, but we love them no matter what.) 

To a good season and GoHabsGo !


2 tbsps tomato paste
1/4 cup water
1/3 cup olive oil
1 tbsp dry oregano
1 tsp garlic powder
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp fennel seed
1 tbsp dried tomato flakes

1 cup cherry tomatoes, halved
1 tbsp olive oil
1/2 tsp dry oregano
1/2 tsp salt
3 garlic cloves, minced

your favourite pizza dough
1 - 1  1/2 cups mozzarella

Mix the first 10 ingredients together and let sit a couple of hours if you have the time, giving the flavours a chance to meld together. And it gives the dried tomato flakes a chance to plump up, but I imagine you could use sundried tomatoes here as well.

Heat a frying pan with 1 tbsp olive oil and add the tomatoes, oregano and salt. Cook on medium heat 5-10 minutes. You want them to soften but still keep their shape. Remove from heat and add the minced garlic.

Spread the sauce on the pizza dough. At this point you could add pepperoni, mushrooms, whatever you like on a pizza. But I just topped the sauce with the mozzarella.

Next add those fragrant cherry tomatoes and don't leave any garlic behind in the fry pan!

I added a few slices of sweet red pepper along the edges.

Bake at 510 F (on a pizza stone if you have one) for 8-10 minutes.

Let cool 5 minutes and enjoy!

No comments:

Post a Comment