1 Brooklyn Bred Neapolitan Thin Pizza Crust – Rectangle, Racetrack or Sprouted Grain
1 Ripe Tomato, cut into 8 slices 
½ cup Pesto   
1 tbsp Parmesan Cheese, grated 
1 cup Smoked Mozzarella, grated 
1 tbsp Italian Parsley, chopped 
1 tbsp Basil, chiffonade cut     
2 oz Bacon or Pancetta, cooked (optional) 
1 tbsp EVOO (optional)

1. Season tomatoes with pesto sauce and arrange on a foil-lined cookie sheet.
2. Place tomatoes in a 400 °F oven and roast for 8 -10 minutes.
3. Remove from oven and top with parmesan cheese. Place back in oven for an additional 8 minutes. Remove from oven and let cool.
4. Top crust with pesto roasted tomatoes and add grated smoked mozzarella cheese.
5. Bake for 5 - 8 minutes or until cheese is melted. Add bacon or pancetta, if using.
6. Remove from oven. Let pizza rest for 2 minutes before cutting. Garnish with Italian parsley and basil. Serve.

TIP: For best flavor drizzle with EVOO after baking.