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Roasted Tomato and Chicken Pizza



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2 1/2 lb. fully ripened fresh Florida tomatoes
2 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
8 oz. pizza dough
1/2 cup shredded mozzarella cheese
8 oz. grilled boneless chicken breast, sliced
1/4 cup sliced kalamata olives
1/4 cup sliced pepperoni
1/4 cup shredded fontina cheese


  1. 1
    Preheat oven to 300ºF. Cut each tomato in 8 wedges. In a bowl, toss tomato wedges, vinegar, oil, Italian seasoning, salt and pepper. Arrange in a single layer on a shallow pan. Bake until tomatoes lose most of their moisture, about 2 hours.
  2. 2
    Roll pizza dough into a 14" circle; place on a pizza pan.
  3. 3
    Sprinkle dough with mozzarella cheese. Top with chicken, olives, pepperoni and fontina. Arrange tomatoes on top.
  4. 4
    Preheat oven to 450ºF. Bake pizza until crust is crisp and brown, about 15 minutes. Cut into 6 wedges.


Chef Jerry Strange, Harper’s Restaurant, Louisville, KY

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cuisines North & South American, Other North American
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