Gluten-Free Roasted Tomato Pizza

• 2 pints grape tomatoes, halved
• Olive oil
• Kosher salt
• 1
• 3/4 cup caramelized onions
• 1 can (14 ounces) artichoke hearts, drained and halved (or quartered if large)
• 1/2 pound fresh mozzarella, sliced

1. Adjust oven rack to the middle position and preheat the oven to 425u0b0F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, toss the tomatoes with a generous drizzle of olive oil. You want the tomatoes to be glistening with olive oil but not drenched. Sprinkle lightly with kosher salt and toss to coat.
3. Spread the tomatoes on the prepared baking sheet. Roast until the tomatoes soft; the edges should be a dark golden brown with some black spots. (Roasting time will vary depending on tomatoes. Check them after 20 minutes.)
4. Remove the tomatoes from the oven. Leave the oven on. Using a large spatula, scrape tomatoes into a small bowl.
5. If you didn't brush the dough with olive oil before letting it rise, do so now.
6. Bake the crusts for 15 to 18 minutes, until lightly golden brown. Remove from the oven and place on a wire rack. Leave the oven on.
7. Top the crust with caramelized onions, tomatoes, artichoke hearts, and mozzarella.
8. Return the pizza to the oven. Bake until the cheese is melted and bubbly. Fresh mozzarella does not really brown; after 5 minutes check the pizza. If the cheese is melted, it is done. If not, bake for a little longer. Remove from the oven and return to wire rack. Allow to cool for 5 minutes before serving.

pints grape tomatoes, olive oil, kosher salt, caramelized onions, hearts, mozzarella

Taken from www.seriouseats.com/recipes/2012/06/gluten-free-roasted-tomato-pizza-recipe.html (may not work)