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. 

Pissaladiere Squares with Tomato Coulis and Goat Cheese

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 vidalia onion or 2 yellow onions, halved lengthwise then thinly sliced crosswise
• 1/4 tsp salt
• 2 tsp butter
• 8 small tomatoes, chopped (about 3 1/2 cups)
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 1/2 recipe or 1 pound Basic Pizza Dough, at room temperature
• 4 oz. goat cheese, crumbled
• 10 nicoise or other small oil-cured black olives, pitted and chopped
• 1 tbsp chopped fresh thyme, or 1 tsp dried

Makes 6 Servings

1. In a large skillet over medium heat, heat the oil. Add the onion and salt; cook, stirring frequently, until the onion is golden, about 15 minutes. Transfer onion to a plate; set aside.
2. To make the tomato coulis, in the same skillet, met the butter; add the tomatoes and sugar. Cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer, about 1 minute.
3. Arrange one rack on the bottom rung of the oven. Preheat theoven to 450 F.
4. With floured hands, stretch and press the pizzadough onto the bottom of a 10 1/2 X 15 1/2-inch jelly-roll pan. Spread the onion onto the dough. Spoon the tomato coulis on top. Sprinkle evenly with the goat cheese, then the olives, and thyme.
5. Bake on the bottom rack of the oven until the crust is golden and the cheese is slightly melted, 15-20 minutes. Cut into 6 Squares.
    

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the WW New Complete Cookbook. A Pissaladière is a pizza-like dish made in Nice, Marseilles, Toulon and the Var District of Southern France. Typical toppings include carmelized onions, olives, garlic aand anchovies. If you're thinking about ordering pizza, PUT DOWN THE PHONE! This gourmet pizza is just as delicious as what you'd get at a restaurant or at a pizza joint and better for your health. The tomato coulis is made by reducing the tomatoes with a little sugar and vinegar to intesify the flavor. This pizza is totally different than what you'd order  at your local pizza joint because the tomato coulis is intensified with flavor and the olives and goat cheese give it an extra kick of zing. I do recommend adding a little bit of garlic to the tomato coulis because garlic always makes everything better. Since this is a French pizza I recommend using Infused Herbes De Provence Olive Oil from The Imperial Olive in Williamsburg, VA for a more authentic French flavor. If you're hosting a French dinner party and you have vegetarian dinner guests, I highly recommend serving your vegetarians guests this because they will be very happy and leave satisfied.