Heirloom Tomato Pizza
The big orange-striped one is a Brandywine, I think. The purple ones are Cherokee Purple. The green ones are Green Zebra. I think the white ones are a kind of cherry tomato, very sweet.
Blogger is being mean right now and I can't upload a picture of the completed pizza here. See it on Flickr and drool.
pesto-cheese: make in food processor:
2 cups basil leaves
2 garlic cloves
1/4 c almond slivers (or pine nuts if you can afford them)
1/4 c extra virgin olive oil
3.5 oz mild goat cheese
1 tsp salt
Cover 2 pre-baked pizza shells (Boboli, etc.) with pesto-cheese.
Slice 2-3 lbs heirloom tomatoes 1/2 inch thick, cutting into halves or quarters if necessary, and arrange on top of pesto.
Sprinkle with shredded mozarella or monterey jack (1/2-1 c per pizza, to your preference) and a generous amount of grated parmesan.
Bake @450 degrees for 10 minutes. The crowd goes wild.