Gourmet Girl Cooks: Fresh Tomato Pizza Tart

Well...tonight hubby had to attend a training session after work and said he'd be home late. I debated what to do for dinner and considered going out and picking something up since it was just me...but decided that I could make something quick, easy and special....JUST FOR ME! ;-)

I still have both Roma tomatoes and Zima tomatoes to use and I remembered I had a whole wheat Boboli shell/crust in the pantry...so I decided to make a fresh "Tomato Pizza Tart". I also had a few tablespoons of Classico sun-dried tomato pesto in the fridge and thought that a thin smear of that on the crust might be tasty. So, I spread of very thin layer of the sun-dried tomato pesto, topped it with shredded mozzarella cheese and then added the tomato layer (I decided to use the fresh tomatoes instead of sauce). I thinly sliced two Roma tomatoes into circles and halved the yellow Zima cherry tomatoes and gently squeezed each half to remove the seeds so the pizza would not get wet and soggy. After I arranged the tomato slices and scattered the tomato halves, I topped it with a little more mozzarella and some grated Parmesan cheese and popped it into the oven at 450 for about 10 minutes. After 10 minutes went by and I saw that nothing was running off the pizza, I slid it off the baking pan directly onto the oven rack to crisp the bottom of the crust up for about 5 minutes. When it came out of the oven, I scattered some fresh sliced basil leaves on top.

I must say, it was awesome! It tasted so fresh and the fresh tomatoes along with the fresh basil really made it. I enjoyed my little "dinner for one"...and since I only had one slice, there is more than enough left for hubby if he hasn't already had dinner and still enough left for lunch for me tomorrow. Yummy. Check out a few pics that I snapped below. Enjoy!