Return of the tomato pizza

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
5 4
What ends up on the dough of this pizza is far away from the normal tomato sauce! And then topped with fruity vegetables, ham and mozzarella - a dream!
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g red vine tomatoes
  • 250 g жёлтые помидоры черри
  • 250 g large vine tomatoes
  • 1 pck (400 g each) Pizza dough (cooling shelf; e.g. from Aunt Fanny)
  • 150 g Apricot Jam
  • 3 TABLESPOONS Tomato paste
  • 2 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 250 g Mozzarella
  • 6 Stem/s Oregano
  • 8 Disc/s Parma ham
  • 2 TABLESPOONS Olive oil

Directions

  1. 1

    Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash all tomatoes (leave cherry tomatoes on the panicle). Cut large tomatoes into thin slices, cut cherry tomato panicles into shorter pieces.

  2. 2

    Unroll the pizza dough and place it on a baking tray with the baking paper. Mix jam, tomato paste and vinegar. Season to taste with salt and pepper. Spread the dough with it. Cover with tomato slices and panicles. Bake the pizza in the hot oven on the lower shelf for 10-15 minutes.

  3. 3

    Pluck the mozzarella into pieces. Take the pizza out of the oven, cover with mozzarella and bake for another 5 minutes.

  4. 4

    Wash oregano, shake dry and pluck off leaves. If necessary, pluck the ham and spread it on the pizza. Drizzle with olive oil and sprinkle with oregano.

  5. 5

    Vine tomatoes: Crunch, crunch - the panicle is only harvested when the last vine tomato is completely ripe. You can taste that! In the supermarket, the small tomato bunches are now also available in yellow or orange.

Nutrition Facts

KCAL
760 kcal
CARBS
81 g
FATS
33 g
PROTEINS
30 g