- 2 pints cherry tomatoes
- 3 cloves of garlic
- salt, pepper, Italian type spices, flour, sugar
- olive oil
- 2 cups shredded mozzarella
- about a cup of parm cheese
- a refrigerated pizza crust, the type that come in a biscuit tube thing
Oven roast the tomatoes in a 425 over. I put them into a 9 x 13 glass baking dish. Cover with some squirts of olive oil, salt and pepper. Grate, or finely chop the garlic, toss that in there too. Give it a little shake to make sure it's all covered. Roast them up for awhile. I did not time this, maybe 15 minutes? Once the tomatoes start to split open. Remove from oven, and squash them with a potato masher. They generate a lot of liquid. Now add a little flour to thicken the sauce up, maybe a tablespoon or two. Add the spices and sugar to taste. Make sure you mash up the tomatoes extra good, John hates it chunky. Cover with the mozzarella and most of the parm cheese. Unroll the pizza crust on top of the cheese. Take a brush, paint olive oil on top of it, sprinkle with the remaining parm cheese (like 2 or 3 tablespoons) and maybe some more Italian seasoning. Bake in a 350 oven for 20 minutes or so.