Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Vegetarian • A family favorite

2020 Cookbook

Slow Roasted Tomato Sandwiches / Personal Pizzas

Recipe by Meri Brown

Heat
See method
Time
8 min + rise
Makes
Not recorded

Slow Roasted Tomato Sandwiches / Personal Pizzas, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • 1 Recipe No-Knead Crusty Bread kosher salt and fresh ground black
  • 2 lbs small tomatoes
  • pepper
  • 1/2 cup extra-virgin olive oil
  • 1- 2 lbs fresh mozzarella
  • 2 tablespoons balsamic vinegar Fresh basil leaves
  • 4 cloves garlic, chopped baby arugula
  • 1 teaspoon fresh thyme extra-virgin olive oil for drizzling
  • 1 teaspoon sugar balsamic vinegar for drizzling

02

Method

  1. 01

    To roast the tomatoes: Preheat oven to 325F. Place the tomatoes in a baking dish. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme and sugar. Drizzle over tomatoes and sprinkle with salt and pepper. Bake for one hour or until the tomatoes are soft and skins crack.

  2. 02

    To assemble sandwiches: Arrange slices of mozzarella and warm roasted tomatoes on a sliced bun. Top with fresh basil leaves. Mound with baby arugula and drizzle with olive oil and balsamic vinegar. Sprinkle with kosher salt and fresh ground pepper.

  3. 03

    To assemble Pizzas: Preheat pizza stone in 500 degree hot oven 1 hour. Gently pat/stretch 6 risen dough balls into pizza flats (leave bubbles in dough). Top with slices of fresh mozzarella and roasted tomatoes. Bake on pizza stone 8 minutes. Remove. Top with fresh torn basil, and if desired – arugula, oil, balsamic, salt, pepper.