Remember that Roasted Tomato recipe featured in the previous post for Chicken with Olives and Tomatoes …here’s another delicious way to use it other than as a topping for bruschette, in a frittata or risotto. Use it as a topping on a quick pizza.
Yesterday I found I had some whole wheat pitas (from Trader Joe’s, I think) in my freezer.
I pulled them out, and with a drizzle of olive oil on both sides of the pita I placed them on a baking sheet, smeared them with some left-over roasted tomatoes, added some sauteed mushrooms, some shredded mozzarella cheese, a sprinkling of dried oregano, and popped them in a preheated 375 degree oven on an upper rack for about 6 to 7 minutes til the cheese was melted and the pita was toasted.
Delicious! And fairly healthy with that whole wheat pita!
You will notice there’s one in the photo without any tomato sauce. While my husband would never eat a slice of pizza without tomato sauce, I love it both ways. So for this one I added some grated Pecorino Romano to the mozzarella, and threw on some pitted Calamata olives along with the mushrooms. Yum!
The combinations are endless, but please do make some with those flavorful roasted tomatoes! You won’t be sorry!