Savour the Essence of Slow-Roasted Tomato and Garlic Pizza

Savour the Essence of Slow-Roasted Tomato and Garlic Pizza

When you think of pizza, you think of tomatoes, and this recipe elevates that classic combination to a whole new level. Experience the magic of slowly roasted, ripe tomatoes and fresh garlic, delivering a burst of irresistible taste. Get ready to create a pizza masterpiece that's both easy to make and impossible to forget.

Difficulty: Easy

Yield: Four 12-inch (30cm) pizzas

Prep Time: 1 hour (not including dough prep time)

Cook Time: 1 to 2 minutes



For the Roasted Tomatoes and Garlic:

  • 700 grams best-quality ripe tomatoes of mixed sizes, colours, and shapes (farmers' market recommended)

  • 4 medium bulbs of fresh garlic

  • 75 grams extra-virgin olive oil, plus more for drizzling

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 12-gram bunch of thyme leaves, picked off the stem

  • 12-gram bunch of marjoram leaves, picked off the stem

For the Pizza:

  • Semolina, for dusting

  • 250 grams buffalo mozzarella (or fresh mozzarella), torn into pieces

  • 100 grams aged white cheddar (1 year), grated


For the Roasted Tomatoes and Garlic:

  1. If small, cut the tomatoes in half; if larger, cut them into approximately 5 by 5cm pieces. Arrange the tomatoes (cut side up) on a large, flat roasting tray, and place the whole garlic bulbs among them. Roast veggie

  2. Drizzle 18 grams of olive oil over the tomatoes and garlic, season with sea salt and black pepper, and sprinkle half of the thyme and marjoram leaves over them.

  3. Preheat your oven to about 200°C on your baking stone. You can check the temperature accurately using an infrared thermometer.

  4. Slide the tray into the oven and gently cook the tomatoes and garlic for 45 minutes to 1 hour. Turn the tray every 10 to 12 minutes for even cooking. The garlic should be soft, and the tomatoes should have darkened and slightly caramelized around their edges.

For the Pizza:

  1. Stretch the first dough ball on a lightly-floured surface to create a 12-inch (30cm) pizza base.

  2. Increase the oven temperature to 400°C to 450°C on your baking stone. Verify the temperature with an infrared thermometer.

  3. Cut off the top 1 cm of each garlic bulb and spread the contents over the pizza base evenly, taking care not to burn yourself.

  4. Evenly distribute a quarter of the roasted tomatoes, mozzarella, cheddar, the remaining thyme and marjoram, a drizzle of olive oil, and salt and pepper to taste.

  5. Dust your pizza peel with semolina, slide it under the pizza, and launch it into the oven. Cook for 1 to 2 minutes, rotating the pizza every 20 seconds for an even bake.

  6. Remove from the oven, slice into six portions, serve, and relish the extraordinary flavours. Repeat the process for the remaining pizzas.