Method

To roast tomatoes:

1. Preheat oven to 475°F.

2. Lay tomatoes on a nonreactive baking sheet and drizzle lightly with 1 tablespoon of olive oil.

3. Sprinkle with salt and pepper.

4. Roast tomatoes in oven until they are tender and begin to brown, about 10 minutes.

5. Remove from oven and set aside.

To make pesto:

1. Using a Bump and Grind or another large mortar and pestle, smash garlic into a coarse puree.

2. Add basil and pound until it is coarsely chopped.

3. Add pine nuts and smash to break them up.

4. Mix in Parmesan cheese.

5. Slowly mix in olive oil.

6. Season pesto to taste with salt and pepper and set aside.

To prepare pizzas:

1. Increase oven temperature to 500°F. Press 1 ball of dough on a heavy large baking sheet to form a thin, irregularly-shaped disk that is about 10 inches in diameter.

2. Spread 1/4 cup of pesto sauce in a thin layer over pizza dough, leaving a 1/2-inch border around edge. Arrange half of roasted tomatoes over pizza. Tear mozzarella into long stringy pieces and scatter half of them over pizza. Sprinkle 2 tablespoons of Parmesan cheese over pizza.

3. Bake pizza for about 12 minutes or until bottom is crisp and deep golden brown and cheese has melted and becomes pale golden on top.

4. Slide pizza off of baking sheet and onto a cutting board. Scatter half of basil leaves over pizza. Sprinkle with salt and pepper. Using a pizza wheel or large sharp knife, cut pizza into pieces and serve. Repeat to make a second pizza.