Ridiculously Great Pizza

1. 1

   Preheat oven to 375

2. 2

   Slice tomatoes into 3/4 inch slices. Lay them on an ungreased foil lined cookie sheet. Salt and Pepper the tops of the tomatoes lightly.

3. 3

   In a food processer add the whole bunch of parsley, all the garlic, more salt, and about 3tbs olive oil. Puree until nice and mushy. Scrape mixture into a mixing bowl. Add more olive oil. You want the consistency to be really mush like. Stir. Dosn't hurt to take a little taste. If you need more garlic add it. If you need more salt, add it. You can't hurt this recipe. Using a spoon, scoop up the mixture and drop it on to each one of the tomatoes. Spread the mixture out over each of the tomatoes evenly. Adding too much won't hurt, adding too little can be borring! Bake the tomatoes uncovered for about 35 minutes. You want the olive oil from the mixture to seap out and kind of fry the tomatoes in their pan. In the meantime, get your mozzerella sliced up into thin slices. Lay out your pizza crusts and brush on a little butter,garlic and parmesan cheese all over crust. When the tomatoes are done baking, keep your oven preheated to 375. Using a spatula, scoop up the tomatoes and drop on to the center of the pizza crusts. About 4-5 tomato slices per pizza. Smoosh the tomatoes around on the pizza making a sauce like base, but avoiding the edge of the pizza (duh) Then you add your dryed cured proscuito ham. However much you want to put. Then top the pizza with the thin slices of mozzerella. The more the merrier. Bake for about 10 minutes or when the cheese is melted and the crust is lightly browned. Let cool for about 5 minutes before cutting. Serve with a nice yummy tossed green salad. Don't forget a hearty glass of red wine.

* Per serving · 4 servings · Values may vary.

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