Roasted Tomato Pizza Margherita

• 5 whole Large Tomatoes
• 4 Tablespoons Olive Oil, Divided
• 1 package (14 Oz. Package) Refrigerated Pizza Crust
• 1 bunch Fresh Basil
• 8 ounces, weight Fresh Mozzarella Cheese
• Salt And Pepper

1. Preheat oven to 425 degrees F. Slice tomatoes in half, then in quarters.
2. Lay in an even layer on a baking sheet.
3. Toss with 2 tablespoons olive oil, salt and pepper.
4. Roast in the oven until tender, about 30 minutes.
5. Using tongs or your fingers (carefully!
6. ), peel the skins off the tomatoes.
7. They should fall off easily.
8. Discard skins and put tomatoes in a blender or food processor.
9. Pulse or blend until smooth, set aside.
10. Drop oven temperature to 350 degrees F. Roll out pizza dough onto a baking sheet.
11. Spread tomato puree onto the crust, then place whole or halved basil leaves randomly around the pizza.
12. Slice mozzarella about 1/4 inch thick, spread slices over the pizza.
13. Drizzle everything with the remaining 2 tablespoons olive oil.
14. Sprinkle with salt and pepper.
15. Bake 1520 minutes, or until crust is brown and cheese is melted.

tomatoes, olive oil, crust, fresh basil, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/main-courses/roasted-tomato-pizza-margherita/ (may not work)