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1
In the roasting pan add 1/8 cup olive oil, 2 cups chicken stock and 1/4 cup Braggs Liquid Amino and let stand.
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2
Chop onion, leek and shallot and add to the liquid mixture in roasting pan.
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3
Take 3 garlic cloves and grate onto the onions, leeks and shallots, leaving one garlic clove to the side for the olive oil infused topping.
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4
Meanwhile add the remaining garlic cloves (whole) to your roasting pan.
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5
Chop fresh basil and oregano and add to mixture, save a table spoon of oregano and basil for olive oil infused topping.
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6
Combine the 1 pint of grape tomatoes, set aside 8 grape tomatoes for topping.
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7
Youll need 3 whole tomatoes on the vine and 5 plum tomatoes, cutting the plum and vine tomatoes in half.
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8
Then add all tomatoes to the roasting pan.
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9
Take 1 can of tomato paste and spread a thin layer on top of the halved tomatoes, sprinkle salt and pepper to taste.
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10
Cover the pan with foil and place in oven at 450 and let roast for 1 hour.
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11
Check every 15 minutes to make sure tomatoes are roasting evenly or it may require stirring if not.
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12
When its done, smash or process to your desired consistency.
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13
While tomato sauce is roasting, begin preparing your olive oil infused toppings.
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14
Take a 1/3 cup olive oil, the reserved 1 Tablespoon oregano and 1 Tablespoon basil and press the reserved 1 garlic clove into bowl.
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15
Add salt, pepper to taste and let marinate.
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16
Take a 12 ounce ball of mozzarella cut into quarter size pieces and add to the olive oil infused topping mixture.
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17
Lastly, take the remaining the grape tomatoes cut into halves and add to the olive oil mixture.
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18
Set aside to marinate and begin rolling out pizza dough.
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19
Roll out the 1 pound of pizza dough as thin as possible.
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20
Its OK if you get some small tears near the edges, this creates more crunch in the crust.
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21
Once youve reached your desired size fitting your pan or baking dish, transfer the dough to the pan.
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22
Begin by brushing your dough with the olive oil from your marinade, making sure you spread evenly distributing evenly.
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23
Add the roasted tomato sauce spreading consistently beginning at the edges and working your way to the center.
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24
Next add fresh cut grape tomatoes and mozzarella to your liking.
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25
Put in the oven at 500 for 12 minutes, checking randomly since all ovens vary.
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26
The pizza dough is very thin so this cooks quickly.
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27
You may find that youre left with extra roasted tomato sauce, this is a good thing... just freeze or refrigerate and use for another recipe.
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28
Buono Appitite!
