This is great appetizer for summer entertaining. Little bite-sized pizzas are as delicious as they are beautiful. You’ll want to make sure all the ingredients are the same size so that they all stack really nicely when served.
3-4 medium roma tomatoes, cut into 1/4-inch thick slices (about 12 slices)
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
Cooking spray, for greasing
1 large pizza dough
Flour, for dusting
Fresh mozzarella cheese, thinly sliced (about 12 slices)
1/4 cup basil pesto
Fresh basil, for garnish
1. Preheat oven to 425°F. Place tomatoes in one layer and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast until softened, about 20-25 minutes. Remove and allow to cool.
2. Preheat grill or grill pan to medium-low heat. Spray grill with cooking spray.
3. Lightly flour work surface and gently stretch dough into a large rectangle, making sure not to get dough too thin. Brush remaining 1 tablespoon oil evenly over dough and using a 2 1/2-inch cookie cutter, begin to cut out circles from dough (make sure you have same amount of dough rounds, tomato slices and mozzarella slices). Place oiled side of dough rounds on grill and cook until lightly charred, about 5 minutes.
4. Turn dough rounds and top each one with one slice of tomato, followed by one slice of cheese. Close cover and allow cheese to melt, about 5 minutes. Transfer rounds to a serving plate and top each one with a dollop of pesto and a small basil leaf. Serve immediately.
Makes approximately 12 pieces.