Candied Tomato Margherita Pizza

Candied Tomato Margherita Pizza

April 3, 2014 by Jaime @ Mom's Test Kitchen 3 Comments

A traditional Margherita Pizza gets a sweet kick with the addition of addictively delicious candied tomatoes

Ok, seriously, this is probably the best damn margherita pizza I’ve ever had. I think I probably could have eaten the whole pizza by myself. After I tasted it, I really didn’t want to share it with the Hubs anymore. I wanted to hoard it all. I’m a food hoarder.

When I saw this recipe from Kim, I knew it was one that I was definitely going to try out. I love candied bacon. It’s the bomb-diggity. If you’ve never had candied bacon, I seriously give you permission to stop reading now & go make you some. Or go to the store & buy some bacon if for some un-Godly reason you don’t already have bacon in your fridge.

But I had never had candied tomatoes before. Never even heard of it. Oh but I am so glad I have {Thank you Kim!!} I decided to take the candied tomatoes & use them on one of my favorite pizzas – the classic Margherita. The addition of the sweetness from the brown sugar mixed with the acidity of the tomatoes along with the fresh basil, it’s just amazing! So if you want to try a new spin on a pizzeria classic, you’ve got to try this Candied Tomato Margherita Pizza!

Candied Tomato Margherita Pizza

Ingredients

• for the candied tomatoes:
• 4 roma tomatoes, sliced thick
• 1/2 cup brown sugar
• for the Margherita pizza:
• 1 pizza crust, store bought or homemade
• 3-4 tablespoons olive oil
• 1 cup shredded mozzarella cheese (you can use more or less depending on your preference)
• fresh basil, roughly chopped

Instructions

for the candied tomatoes:

Preheat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper.

Pour the brown sugar into a medium sized bowl. Start with about 1/4 cup and add more as you go.

Coat the tomatoes in the sugar on both sides. Lay the tomato slices on the cookie sheet in a single layer.

Roast the tomatoes for about 30 - 45 minutes, then turn the tomatoes over. Continue to cook for about 15 minutes more. You want the tomatoes to start to caramelize and turn an amber color.

Remove and allow to cool a bit. Peel off the parchment and top your pizza

for the Margherita pizza:

Brush the olive oil over the crust. Top with the candied tomatoes, fresh basil & mozzarella cheese.

Prepare your pizza crust based on the package directions if you are using store bought or the recipe instructions if using homemade.

Slice & serve hot! But it's also awesome the next day cold :)

2.2

http://momstestkitchen.com/2014/04/candied-margherita-pizza.html

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