Neapolitan Pesto Roasted Tomato Pizza

Roasted tomatoes with Pesto:
3 Ripe Tomatoes, Each Cut Into Eights
1 Cup Freshly Prepared Pesto Sauce
Salt and Pepper – To Taste
2 Tablespoon Grated Parmesan

2 Brooklyn Bred Neapolitan Thin Pizza Crusts
2 Tablespoon Olive Oil, divided
2 Cups Grated Smoked Mozzarella
2 Tablespoons Chopped Italian Parsley
2 Tablespoons Chiffonade Basil
4 Ounces Crispy Bacon or Pancetta (Optional)

Preheat oven to 375F°

Season tomatoes with prepared pesto sauce, salt and pepper. Arrange on foil lined cookie sheet, place in preheated oven and roast for 8-10 minutes. Remove from oven and top with 2 tablespoons grated parmesan, place back in oven and roast for an additional 10 minutes. Remove from oven and cool.

Lightly brush each Brooklyn Bred Neapolitan Pizza Crusts with 1-tablespoon olive oil and place both on foil lined cookie sheet.

Top with pesto roasted tomatoes, add grated smoked mozzarella cheese and the optional bacon or pancetta (if using). Bake for 6-8 minutes or until cheese is melted.

Remove from oven, transfer to cutting board, cut into triangles. Garnish with Italian parsley and basil and serve!

Dinner
Hors d'oeuvres
Lunch

Garden Steak Wrap

Mediterranean Pizza