Photo of Slow roasted cherry tomato pizza by WW

Slow roasted cherry tomato pizza

7
7
7
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy

Ingredients

Spinach

100 g

Light Feta Cheese

100 g

White Self Raising Flour

130 g, 125g + 5g for dusting

0% fat natural Greek yogurt

125 g

Cherry Tomatoes

500 g

Rosemary, Fresh

2 sprig(s)

Garlic

2 clove(s)

Light Brown Sugar

½ tablespoons

Rapeseed Oil

1 tablespoons

Red Wine Vinegar

1 tablespoons

Onion(s)

½ large, diced

Garlic

1 clove(s), diced

Tomato Purèe

10 g

Tinned Tomatoes

1 can(s), large

Balsamic vinegar

1 teaspoons

Agave Syrup

1 teaspoons, level

Thyme, Fresh

1 sprig(s)

Instructions

  1. Preheat the oven to 140°C, fan 120°C, gas mark 1. Put the cherry tomatoes in a roasting tin with the garlic and rosemary. Add the sugar, sat and drizzle over the oil and red wine vinegar. Put in the oven to roast (they’ll take 1 hour).
  2. Meanwhile make the tomato sauce, mist a large pan with cooking spray and set over a low heat. Add the onion to the pan, then fry for 6-8 minutes, until soft. Then add the garlic and cook, stirring for 1 minute. Stir in the tomato puree, cook for 2 minutes then add the chopped tomatoes, thyme, balsamic vinegar and agave syrup. Bring to the boil, then reduce to a simmer and cook for 30 minutes, or until you have a thick rich sauce.
  3. While the tomato sauce is cooking, make the flatbreads, put the flour into a bowl, season, then add the yogurt and stir until a dough forms. Dust a surface with 10g flour, then tip the dough out onto it. Knead for 2 minutes until smooth, then divide it into 4 balls. Roll out each ball to a circle and place on a baking tray. When you're ready, heat a nonstick frying pan or griddle pan over a medium-high heat and cook the flatbreads for 45 seconds on one side, then turn and cook for 20-30 seconds on the other side. Remove from the pan and set aside in a clean, folded tea towel while you cook the remaining flatbreads.
  4. Preheat the oven to 200°C, gas 180°C, gas mark 6. Wilt the spinach in the microwave for 2 minutes. Spread the tomato sauce over the flatbreads, then top with the wilted spinach and the slow-roasted cherry tomatoes. Scatter over the feta and bake for 10-12 minutes, until the pizza base is crisp.