Scappata Pizza with Roasted Tomatoes

Scappata Pizza with Roasted Tomatoes

  • Preparation 15 min
  • Cooking 1 h 30 min
  • Servings 1
  • Makes 6 appetizers

The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After roasting the tomatoes in the oven, you can easily remove the skins with your fingers.

Featured in RICARDO Magazine (SUMMER 2018)

Categories

Ingredients

    • 2.2 lb (1 kg) ripe tomatoes, cored
    • 3 garlic cloves, unpeeled
    • 2 tbsp (30 ml) olive oil
    • 1 ball buffalo mozzarella or 3.5 oz (100 g) bocconcini cheese, sliced
    • 1/4 cup (10 g) fresh basil
    • Country bread, sliced

Preparation

Note from Ricardo

Winter and spring tomatoes tend to be less sweet than those you grow in your garden. If making this recipe out of season, add a touch of sugar at this stage to boost the flavour.

Personal Note