Heirloom Tomato Pizza

Okay, while this will not win me any awards for creativity, it looked pretty and tasted good so I deem it worthy of a blog post. In addition, it took about 20 minutes from start to finish so it's pretty convenient on a beautiful September weeknight after a killer walk with some good (and hungry) friends.

I bought a variety of heirloom tomatoes in red, green, and gold, sliced them thin and layered them on a wheat pizza crust coated with freshly made basil pesto (see previous post for pesto recipe).

Then top it with thin sliced fresh mozzarella, grated parmesan, salt and pepper. I always add crushed red pepper flakes when the pizza is piping hot from the oven.

Heirloom Tomato Pizza

whole wheat boboli pizza crust (or make your own if you have time and energy)

homemade or store bought basil pesto

heirloom tomatoes, thinly sliced

fresh mozzarella, thinly sliced

grated parmesan

salt and pepper

Spread the pesto on the crust, top with tomatoes and cheese, sprinkle with salt and pepper and bake for 10 minutes or until crust is crisp and cheese is melted. Serve with a field green salad lightly dressed with balsamic vinaigrette, and white wine.