Warm pizza with roasted tomatoes and roasted burritos

Warm pizza with roasted tomatoes and roasted burritos

Recipes by Jean-Fran ፕላois Plant.


  • 1 pizza dough
  • 1 can (796 ml) chopped tomatoes, very well drained
  • 1 c. Ketchup
  • 2 tbsp. Teaspoon dried oregano
  • 2 tbsp. Teaspoon salt herbs
  • 1⁄2 tsp. Teaspoon sambal oelek or sriracha
  • Salt
  • 60 ml (1⁄4 cup) extra virgin olive oil
  • 1 c. pesto
  • 2 tbsp. Tables’ dry red wine
  • 1 fresh burrito, 250 g (9 oz)
  • 4 tbsp. Tablespoon fresh parmesan, chopped
  • Salt flower
  • Ground pepper
  • A few basil leaves (for decoration)
  • 1 drop of olive oil (for decoration)


  1. Preheat the oven to 500 ° F.
  2. Roll the dough briefly to cover a 15-inch, non-stick, crumbly pizza pan. Bake for 5 minutes under the oven.
  3. Meanwhile, drain the tomatoes (save the juice for another use).
  4. Place in the kitchen with ketchup, oregano, salted herbs, sambal olec, salt, olive oil, peas and red wine and mix well.
  5. Add two-thirds of the butter, cut into chunks and toss gently to coat the cheese.
  6. Place the other third of the burrito for decoration.
  7. Remove the flour from the oven and cover with a tomato-butter mixture, leaving a 2cm (3⁄4 inch) free border all around.
  8. Sprinkle with Parmesan and pepper.
  9. Bake for 5 to 7 minutes. Remove from oven and allow to cool.
  10. Garnish with the preserved burrito, a little fennel de cele, freshly ground pepper and basil, sprinkle with olive oil.

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