Recipes / Candied Tomato Pizza Tart

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Candied Tomato Pizza Tart



  • 3/4 cup Butter, Melted
  • 1 cup Sugar
  • 2 each Eggs
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Almonds, slivered
  • 1/4 cup Basil
  • 1/2 cup Flour
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 1/2 cups Furmano's Diced Tomatoes, drained
  • 1 pint Raspberries
  • 1 tablespoon Sugar
  • 8 ounces Cream Cheese
  • 1 teaspoon Vanilla
  1. Bake prepared pie dough in a tart pan per directions.
  2. Preheat oven to 350 degrees.
  3. In a food processor add slivered almonds. Puree until a fine meal is formed.
  4. Add sugar, flour, salt, and basil. Pulse until combined and green in color.
  5. With processor running, add melted butter.
  6. In a seperate bowl, mix together eggs and vanilla extract. Add to running food processor.
  7. Spray a 9 inch round cake pan and pour batter in. Bake for 40 minutes. Dice cake in squares.
  8. Candied Tomatoes: Bring water and sugar to boil in a small pot to 220 degrees. Add tomatoes, turn off heat and let stand at room temperature.
  9. Raspberry Sauce: Place raspberries and sugar in a small saucepan. Cook for an hour over medium low heat, until raspberries become soft. Stir until a sauce like consistency is reached. Cool.
  10. Vanilla "Mozz": Place room temperature cream cheese and vanilla in a stand mixer. Using a paddle mixer, beat on medium for 2 minutes. Add heavy cream and sugar, beat on high for 4 minutes. Chill.
  11. To construct pizza: Spread Raspberry sauce onto pie shell. Top with Candied Diced Tomatoes and dollop with Vanilla 'Mozz". Place Almond Basil Cake dices around pizza. Cut and serve.