This reworked version of a comforting summer favorite has the flavors of pizza without the guilt [and symptoms of gluten and dairy sensitivity]! Tomatoes are excellent sources of vitamins A, C, and K, along with folate and the antioxidant lycopene. If you aren't sensitive to nightshade vegetables, grab some organic heirloom tomatoes and give this a try!
4 cups sliced and seeded organic heirloom tomatoes.
Pre-soak the cashews for the lemon ricotta.
Place sliced and seeded tomatoes on a sheet pan, and cook in the oven at 450 degrees F for 45 minutes.
Allow the cooked tomatoes to drain in a colander while you prep the other ingredients.
Once cooled, the skins will slide off and be easy to pick out. This step isn’t essential, but it does make for a nicer consistency in the finished pie.
Next, prep the crust.
Once the crust is in the oven, prepare the lemon ricotta.
Spread the ricotta in the cooked crust.
Top with the roasted tomatoes
Bake at 425 degrees F for 15 minutes
Cool for 15 minutes then finish with a drizzle of EVOO and a tiny pinch of sea salt before serving.