Recipe by Just Call Me Martha
This Mediterranean-style pizza is a wonderful change to everyday pizza. It's a great summertime dish to make when basil and tomatoes are in season. Althought you can use prepared pesto, I normally make my own which has quite a hint of lemon in it. Do not substitute dried basil - it just won't work. This would also make a great appetizer if sliced in very thin wedges.
Top Review by BigNanc
AWESOME! Wonderful and very tasty. I used homemade pizza crust and pesto. I subbed mozzarella because I didn't have the bocconcini. The fresh basil is a must! DH loved it - definitely will be a favorite recipe at our house. Thanks JCMM!
- 4 large plum tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1⁄3 lb bocconcini, sliced
- 1⁄4 cup prepared pesto sauce
- 1⁄4 cup chopped fresh basil
- 2 tablespoons freshly grated parmesan cheese
- 1 prepared thin pizza crust, 12 inches (like Boboli)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Slice plum tomatoes into 1/4" thick slices.
- Arrange on lightly greased cookie sheet.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Bake for 45 minutes.
- When tomatoes are ready, spread pesto on pizza crust.
- Top with sliced bocconcini and roasted tomatoes.
- Bake for 7- 9 more minutes.
- Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
- Return to oven for 2-3 more minutes.
- (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.