Basil Pesto Cherry Tomato Pizza

• 2 small pizza shell prepared, fresh or pre-baked
• 8 ounces cherry tomatoes halved
• 4 ounces mozzarella cheese buffalo if possible, or provolone works well, cut into thick slices
• 1/2 cup basil pesto home made or jarred
• 2 tablespoons olive oil, extra-virgin
• 1 clove garlic minced (optional)
• 1 teaspoon oregano
• 1/4 teaspoon sea salt
• 1 x basil fresh for garnish

1. Preheat oven to 425 degrees F.
2. Mix the olive oil, oregano and garlic (if used) in a small bowl.
3. Spread the pesto equally over each prepared personal sized pizza shell.
4. You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
5. Top the layer of pesto with slices of mozzarella cheese (or provolone works very nicely too) strategically placed.
6. If you can find buffalo mozzarella you are in for a special treat.
7. Top with with the cherry tomato halves in a decorative arrangement.
8. Place a little bit of salt onto each of the cherry tomatoes.
9. Add a grinding of fresh black pepper if desired.
10. Drizzle the tomatoes with the olive oil mixture.
11. Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
12. Remove, let cool for a few minutes, garnish with fresh basil and serve.

shell, tomatoes, mozzarella cheese buffalo, basil pesto, olive oil, garlic, oregano, salt, basil

Taken from recipeland.com/recipe/v/basil-pesto-cherry-tomato-pizza-50213 (may not work)