Ingredients: 1 pound pizza dough Flour 2⁄3⅔cup sun-dried tomato spread 12 ounces fresh mozzarella, thinly sliced 2 cups small red and yellow pear or grape tomatoes, halved 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1 clove garlic, minced ¼ cup snipped fresh basil

Directions: Heat oven to 450°F and line 2 baking sheets with parchment paper. Divide dough into 2 equal portions and roll each into a fairly thick oval on a lightly floured board (about 10x14 inches). Place on prepared baking sheets and spread a thin layer of sun-dried tomato paste onto each. Top with cheese and bake for 8 to 10 minutes or until crusts are golden brown. While pizzas bake, toss together tomatoes, oil, lemon juice, and garlic in a medium bowl. Spoon onto cooked pizzas and cut into squares; sprinkle with basil. Makes 8 main or 12 appetizer servings. (Recipe from Mirassou Winery) *See more recipes in our vegetables & salads collection