Roasted Tomato Pizza Margherita

Preheat oven to 425ºF. Slice tomatoes in half, then in quarters. Lay in an even layer on a baking sheet. Toss with 2 tablespoons olive oil, salt and pepper. Roast in the oven until tender, about 30 minutes. Using tongs or your fingers (carefully!), peel the skins off the tomatoes. They should fall off easily. Discard skins and put tomatoes in a blender or food processor. Pulse or blend until smooth, set aside.

Drop oven temperature to 350ºF. Roll out pizza dough onto a baking sheet. Spread tomato puree onto the crust, then place whole or halved basil leaves randomly around the pizza. Slice mozzarella about 1/4 inch thick, spread slices over the pizza. Drizzle everything with the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper. Bake 15–20 minutes, or until crust is brown and cheese is melted.