Pizza with Pesto, Ricotta, and Heirloom Tomatoes

Ingredients
Cornmeal or flour
Roasted Tomato Sauce, cooked down until very thick
12 ounces mozzarella cheese, grated
Fresh Basil Pesto
12 ounces ricotta cheese
6 to 8 heirloom tomatoes, sliced
Rosemary Garlic Oil
Kosher salt

Preparation
Preheat oven to 500 degrees F.

Roll out or stretch the pizza dough to the desired shape. Dust the baking sheet with flour or sprinkle it with coarse cornmeal. Place the dough on the pan.

Add a thin layer of tomato sauce to within 1/2 inch of the edge. Sprinkle with mozzarella. Add the pesto and ricotta in dollops. Bake until edges are golden brown.

Take the pizza out of the oven and place the tomato slices on top. Brush the edges with the Rosemary Garlic Oil and sprinkle lightly with salt.

http://www.thenest.com/Recipes/Pizza_Italian-food_Party-Pleasers_Vegetarian_Summer-food_Spring-food_43246/detailview.aspx?id=43246&type=7&recipe_ingredients=Pizza&HPpos=1&HPdate=20090407