After posting about a totally awesome pizza dough, I figured I would share what actually went on the crust. The best thing about making pizza is being able to use up odds and ends before they go to waste, so I always dig through the fridge to see what needs to be used up before I get started. On this particular day I found three or four tomatoes that had been sitting around for a while, always getting passed over when it was time to make lunch or dinner. It probably had something to do with the fact that it’s not exactly prime tomato time, and raw, out-of-season tomatoes are not at the top of my list of things to eat. Instead of using them as is, I opted to roast them because a little slow cooking and concentration of flavors does wonders for mediocre tomatoes.
The original plan was to make a BLT(A) pizza with lettuce and chopped avocado thrown on after baking.
Then we got hungry and I got lazy, and I failed to chop up lettuce and avocado. We ended up with an oven roasted tomato and bacon pizza, which is nothing to complain about.
Next time I might sprinkle on some chopped, fresh herbs when the pizza comes out of the oven, although they certainly wouldn’t be necessary.
