This is the perfect summer pizza! Friday nights in our house are always pizza nights, but with the warmer temperatures setting in, traditional pizza with a heavy sauce is just too much. This pizza is light and delicious — and a perfect use for all the ripe tomatoes!
1 container cherry tomatoes, halved
1 garlic clove, minced
1 pizza dough, homemade or from the grocery store
1 1/2 – 2 tablespoons pesto
1 mozzarella cheese ball, sliced into thin pieces
3-4 tablespoons Parmesan cheese
Fresh basil, for garnish
Extra Virgin Olive Oil
Salt and pepper to taste
Set your oven to broil. While the oven is warming up, place halved cherry tomatoes, minced garlic clove and about 2 tablespoons extra virgin olive oil in a small bowl, stir to combine. Once oven is warm, place tomato and garlic mixture onto baking sheet Broil for about 3 minutes. To assemble pizza, first cover the dough with pesto. Then place slices of fresh mozzarella on top, followed by the tomato garlic mixture. Finish with Parmesan cheese and a little salt and pepper to taste. Bake at 450 degrees for 15-20 minutes, or until crust is golden brown. Remove from oven and sprinkle entire pizza with fresh basil.