A very nice & satisfying pie--well liked, especially by my vegetarian in the house who really enjoyed the occasional pop of the walnuts. We used ready-made pizza base and it baked up nice & crispy.
I made this using Mean Chef's pizza dough and it was incredible. I did not have a cast iron skillet so I cooked it in the oven on a pizza pan. I did marinate the tomatoes for 3 hours and because of the other review drained the liquid. I did throw some fresh basil on top. I drained the liquid half way through cooking so it would not become soggy and cooked it for 25 at 450. My husband said it was like having bruchetta on top of your pizza. This will a favorite in our house.
Makes a tasty vegetarian pizza, and I don't think even the most avid carnivore will miss meat on this one. The combination of flavors really is lovely. I followed your advice and used the Chef popados pizza crust Pizza Dough, making this in two 24 X 36 cm non-stick rimmed cookie sheets (I don't have a pizza stone or large cast iron skillet). I seeded my tomatoes to cut down on the liquid, baked my crusts first for 5 minutes before adding the topping, and after baking the pizzas to a point where the crusts had begun to brown and set, I carefully poured off the liquid that had accumulated, removed the pizzas from the pans directly to my oven rack and finished baking-worked like a charm. Thanks for posting!