Popular
Latest From the Show
Benjamin Button Pizza
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 pints multi-colored tomatoes, sliced (use green, red, orange and yellow ones of all sizes, whatever you can find in the store)
- 1/2 cup EVOO Extra Virgin Olive Oil, divided
- A pinch fresh, chopped oregano
- Salt and pepper
- 1 1-pound ball fresh pizza dough or 1 large pre-baked pizza crust
- 3 packed cups baby arugula
- 1/4 cup walnuts, toasted
- A few grates fresh nutmeg
- 1 cup grated Parmigiano Reggiano cheese
- 2 cups shredded provolone cheese
Yield
Serves: 6-8 servings, as a snack
Preparation
Preheat oven to 250F.
Arrange tomato slices on a baking sheet and drizzle with EVOO, oregano, salt and pepper. Roast in oven until beginning to caramelize, 1 hour, then turn oven up to 325F for another 30 minutes. Remove tomatoes from oven and allow to cool slightly.
If using fresh pizza dough, turn oven up to 450F. Roll dough out to about 12-inches in diameter across on a lightly floured surface. Transfer dough to a cookie sheet and bake in oven until golden brown, 10-12 minutes. Let cool.
While the crust is cooling, add the arugula, walnuts, nutmeg and a splash of water to the bowl of a food processor. Add some salt and pepper, and pulse to roughly chop. With machine running, stream about 1/3 cup EVOO (eyeball it) into processor to make a pesto. Transfer pesto to bowl and stir in 1/2 cup Parmigiano (eyeball it).
Spread pesto on baked pizza crust and top with shredded provolone and remaining Parmigiano. Arrange slow-roasted tomato slices on pizza and return to oven to melt cheese, about 10 minutes. Let pizza sit a couple of minutes before slicing and serving.