Roasted Tomato and Basil Pizza

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.

• Ready In: 1 hr 10 mins
• Serves: 2
• Yields: 8 Slices

Ingredients

• 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

1. Preheat oven to 375 degrees.
2. Slice plum tomatoes into 1/4" thick slices.
3. Arrange on lightly greased cookie sheet.
4. Drizzle with olive oil and balsamic vinegar.
5. Season with salt and pepper.
6. Bake for 45 minutes.
7. When tomatoes are ready, spread pesto on pizza crust.
8. Top with sliced bocconcini and roasted tomatoes.
9. Bake for 7- 9 more minutes.
10. Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
11. Return to oven for 2-3 more minutes.
12. (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.