Pizza again? Yes, but this time it has tomatoes.

Ok, I know that last time you were a little disappointed that I didn't have any actual tomatoes on a pizza, nor did I replace them with a pesto or make a white pizza. But did I make an abomination?! No. It was tasty. This time, however, I will bend to more conventional pizza stylings and give you tomatoes. Not just any tomatoes, though, tomatoes that you don't have to farm yourself yet have flavor. How is that possible (you ask)? Well, you roast them and they become magically delicious.

The key here is patience, as the process itself is extremely simple. Go out and buy a bunch of roma tomatoes, cut them in half, remove some of the inner juices (otherwise they will explode upon biting), toss them in some olive oil and salt (I throw in a hint of balsamic vinegar as well), then put them in the oven at 250 for at least two hours. AT LEAST. You can decide when they are done, but you want to dry them out a bit to intensify the flavor. I tend to cook an extra tomato or two just to eat straight out of the oven, and might I suggest you do the same.

Once you have these lovely tomatoes, you get to make a pizza...

What you do with that dough in the freezer

6 Roma tomatoes, roasted and chopped into medium sized chunks
1 Large onion
2 Links of chorizo
1 Tbsp butter
2 Cups mozzarella
Salt to taste
1 Ball of pizza dough shaped into a crust

1) Caramelize the onions with the butter.

2) Saute the chorizo stirring to break up until in small chunks and fully cooked.

3) Add the tomatoes, onions, and chorizo to the crust, sprinkle with the cheese, salt to taste.

4) Bake at 475 for 15-17 minutes (you want the cheese lightly browned and bubbly).