Marinate the tomatoes: in a non-reactive container, toss the tomatoes, garlic, wine, parsley, salt, pepper and olive oil. Cover and refrigerate up to 8 hours before making the pizza (or let stand at room temp while you preheat the oven and prepare the pizza dough).
Preheat oven to 425°F.
Grease pizza or cookie pan.
Stretch the dough to fit the pan; drape with a clean kitchen towel, and let rest while the oven comes to temperature.
When the oven is heated, stir the tomatoes and taste for seasoning.
Drain the tomatoes and arrange on top of the dough (or prepared crust).
Sprinkled grated robusto over top, using as much as you like.
Bake for about 15 minutes, until the crust is browned and the cheese bubbly.