Pizza Magherita with Roasted Grape Tomatoes

Ingredients:

• 2 pints grape tomatoes, cut in half
• 1 large red onion, halved lengthwise, then sliced crosswise
• 2 large garlic cloves, sliced
• 1 tbsp. balsamic vinegar
• 1/4 tsp. salt
• 14/ tsp. freshly ground black pepper
• 1/2 recipe Basic Pizza Dough-Semolina version
• 1 (1 oz.) piece Parmesan cheese, shaved
• 12 fresh basil leaves, thinly sliced

Makes 4 Servings (1/4 of pizza per serving)

1. Preheat the oven to 375 F. Spray a large baking pan with olive oil nonstick spray.
2. Place the tomatoes, onion and garlic in a single layer on the pan. Sprinkle with the vinegar, salt, and pepper. Roast until the tomatoes are lightly browned and have an intense, sweet aroma, about 35 minutes. Remove from the oven and set aside.
3. Arrange one rack on the bottom rung of the oven. Increase the temperature to 425 F.
4. Sprinkle a work surface lightly flour. Turn the dough onto the surface; knead lightly. With a lightly-floured rolling pin, roll into 12-inch circle. Transfer the circle of dough to a nonstick pizza pan or baking sheet, gently pulling the dough back to a 12-inch circle.
5. Spoon the tomato mixture onto the dough; top with half of the Parmesan chees and bake on the bottom rack of the oven until the crust is golden and the cheese melts slightly, 12-15 minutes. Sprinkle with the remaining Parmesan cheese and the basil just before serving.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a sophisticated pizza and a compliment to Italy. Roasted grape tomatoes with onions and garlic is very aromatic. The key to baking the perfect pizza is placing a rack on the bottom rack of the oven so the crust browns nicely and is cooked fully through. This gourmet pizza is great to make on the weekend because  it will warm your kitchen and house.