Roasted Tomato Vegetarian Sauce Recipe

Stored in the fridge in an airtight container, it will keep for up to 4 days.

Ingredients

• 2 pints cherry tomatoes, halved
• 6 garlic cloves
• 2 tbsp extra-virgin olive oil
• Salt and freshly ground pepper, to taste

1. Preheat oven to 350°F. In a mixing bowl, mix together tomatoes, garlic, oil and salt and pepper. Transfer onto a small baking sheet spread on mixture.
2. Place baking sheet into the oven and bake until the tomatoes have broken down, which should take no longer than 30 minutes.

Makes 2 ½cups

Potato Pizza

The main thing that really sticks out in this pizza, and makes it so different, is the dough. Its texture is a lot softer than regular pizza dough’s, which is why it’s a good idea to serve it straight from the pan.

Ingredients

• 2 pounds potatoes, diced
• 1 tbsp butter
• 2 garlic cloves, crushed
• 2 tbsp Italian seasoning
• 1 egg, beaten
• ⅓ cup canned tomatoes, sieved
• 2 tbsp tomato paste
• 4½ ounces mozzarella cheese, shredded
• 1 green bell pepper, seeded, membranes removed
     And cut into strips
• 1 yellow bell pepper, seeded, membranes removed
     And cut into strips
• 1 red bell pepper, seeded, membranes removed
     And cut into strips
• 2 large shiitake mushrooms, thinly sliced
• ¼ cup black olives, pitted and quartered, optional 

1. Preheat oven to 425°F. Butter and flour a 9-inch pizza pan.
2. Fill a saucepan with water, add in diced potatoes and bring to a boil. Cook until potato is cook through, which should take no longer than 12 minutes. Pour into a colander, once fully cooked, and drain well.
3. Pour potatoes into a large, heatproof, mixing bowl along with the butter, garlic, Italian seasoning and egg and mash until smooth.
4. Spread potato mixture onto the prepared pizza pan and place in the oven. Cook for 8 to 10 minutes until the dough begins to set.
5. In a small bowl, pour in sieved tomatoes and tomato paste and mix together. Take pizza pan out of the oven, leaving oven on. With a spoon, spread tomato sauce over pizza dough leaving room for a crust.  Scatter on half of the mozzarella and place green, yellow and red peppers, mushrooms, and olives, if using, on top. Scatter the remaining cheese on top of the vegetables.