- Level: Easy
- Total: 1 hr 15 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 16 mg
- Sodium
- 696 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 16 mg
- Sodium
- 696 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Pierce each tomato with the tip of a pairing knife. On a small baking sheet, combine the tomatoes, garlic, basil, salt and 3 tablespoons olive oil. Toss to coat. Roast until the tomatoes begin to blister, 30 minutes. Set aside to cool.
- Increase the oven temperature to 425 degrees F.
- On a lightly floured board, roll out the pizza dough to a 1/4-inch thickness. With a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts. Transfer to a baking sheet, and bake until lightly puffed and starting to brown, 12 minutes. Let cool slightly.
- Slice the hearts in half horizontally, like a sandwich bun. Divide the mozzarella and the roasted tomato mixture among the bottom halves, and sprinkle with the Parmesan. Cover with the top halves. Brush the tops with 2 tablespoons olive oil, and sprinkle with the oregano.
- Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired.
