I say tomato...

With Topsy Turvys everywhere producing tomatoes right now, thought I would share a delicious tomato pesto pizza recipe from Pillsbury.

Tomato Pesto Pizza
INGREDIENTS

	1 can (11 oz) Pillsbury® refrigerated thin pizza crust 1/4 cup refrigerated basil pesto
	2 large plum (Roma) tomatoes, chopped
	1 cup shredded Italian cheese blend (4 oz)
	2 tablespoons fresh basil leaves, thinly sliced

DIRECTIONS

	1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
	2. Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
	3. Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.

This recipe would be great prepared on the grill using the Mario Bataldi Piastra.

Cooking on a piastra is an Italian tradition that has withstood the test of time. Alla Piastra means cooking on a flat griddle over a hot fire. Although piastra's may be found in a variety of materials, this granite version conducts heat in a similar manner to cast iron and will not rust. Part of the great Italian cooking tradition is handing down heirloom pieces from generation to generation.

Features:

• Solid granite conducts heat evenly
• 10-in. x 14-in. double-sided with both grill and griddle surfaces
• Easy to use--simply pre-heat on grill, add a little oil to your food and sear
• Ideal for seafood and flatbreads
• Oven and microwave safe

Available at http://www.cooking.com/products/shprodde.asp?SKU=790526