Homemade Pizza

I love this for summer because I always have all the ingredients around the house/garden and can easily whip it up without a trip to the grocery store.  We just got back from vacation so this was perfect.

Crust
1 cup warm water (105 degrees to 115 degrees )
1 teaspoon honey
2 1/4 teaspoons active dry yeast, plus extra for rolling
Sea salt
olive oil
2 Tbps fresh rosemary, chopped

Mix water, honey, yeast gently in large bowl.  Let stand 5 minutes until yeast is dissolved.  Add  2 1/4 cups flour and 1 tbsp sea salt.  Mix together with hands and continue to mix with your hands until it is smoth and elastic (about 5-10 minutes).  Heat oven to 150 and then turn off the heat.  Place a small glass bowl filled with water on the bottom rack of the oven.  Meanwhile, cover the dough with a clean dish towl and place in the oven for 1 hour to allow the dough to rise.  Remove from oven and place on a floured surface.  Cut into 4 even pieces and form balls.  Place each ball into small bowls.  Cover each with a clean dish towel and return to the oven for 30 additional minutes. Remove from oven and reform each into a ball then flatten into a small disk with your hand.  Wrap in plastic wrap and store in refrigerator.  When ready to serve, allow the dough to come to room tempature.  Place on a floured surface and top with a small bit of flour then roll out using a rolling pin to desired size/shape (for average thickness, it should be about 10-12 inches round).  Drizzle with olive oil, sea salt and rosemary.  Bake 5-7 minutes on 400.  Top with sauce, cheese and toppings of your choice.
For best results make the dough at least 24 and up to 4 days in advance.

Today I roasted tomatoes for one of the toppings.

Roasted Tomatoes source: Ina Garten

• 12 plum tomatoes, halved lengthwise, cores and seeds removed
• 4 tablespoons good olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.