Roasted Tomato And Basil Pizza

• 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)

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.

tomatoes, olive oil, balsamic vinegar, salt, bocconcini, pesto sauce, fresh basil, parmesan cheese, crust

Taken from www.food.com/recipe/roasted-tomato-and-basil-pizza-66937 (may not work)