Recipe

Oven Roasted Tomato And Brie Pizza Recipe

	Dibranchia / All my dishes 2 years, 4 months ago This recipe might seem long, but I like to do the tomatoes early, and they can sit in the refrigerator for a few days before using. The dough can also be made ahead and frozen either as a dough or as a parbaked "pizza blank" Prep:30m Cook:90m Servings:6	Dibranchia
	tomato brie

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Ingredients

pizza dough - your favorite

4 oz brie, with rind and diced

grated Romano Cheese, to garnish

grated Parmesan cheese, to garnish

fresh basil leaves, to garnish

Balsamic Roasted Tomatoes:

6 large ripe Roma tomatoes, cut in half vertically

6 tsp olive oil

freshly ground black pepper

3 cloves garlic, minced

3 Tbsp balsamic vinegar

Directions

For Tomatoes: Preheat oven to 325 degrees. Place tomatoes on a baking sheet, cut side up. Drizzle on olive oil and sprinkle with pepper. Bake for 2-3 hours until the tomatoes collapse and begin to caramelize. Spread on garlic and drizzle on balsamic vinegar about halfway through the baking, or at the end. Let cool.

Prepare pizza dough. Preheat oven to 450 degrees. After forming, brush crust with olive oil. Parbake crust (it takes me about 5 mins). Remove crust from oven and top with tomatoes (drizzle any juices over the top) and diced Brie. Bake for 7 minutes, until cheese is melted and crust is golden brown. Remove from oven and sprinkle on Romano and Parmesan cheeses and scatter basil leaves over the top.

Inhale and enjoy. :)

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