This is an easy recipe, if you have time. The things that are time consuming are roasting the tomatoes and making the pizza dough. There are ways to shorten the time if you know a quicker, easier way to make pizza crust but I don't recommend any store bought ones.
I'm not going to include my own recipe for pizza dough, it's a yeast-raised, half-unbleached, half-whole wheat flour recipe, and it's easy, but you do have to let the yeast rise. If you must know, it's on page 163 of Colorado Cache Cookbook, published by Junior League of Denver, copyright 1978.
Actually the crust is my least favorite part of this pizza and I'm looking at gluten-free recipes that I might be able to use. Future recipe...
1. Roasting the tomatoes, 2. making the pizza dough, 3. making the pesto, and 4. assembling the pizza. Then all you have to do is bake it, which doesn't take long. It can be easily adapted by eliminating cheese or flour if you want a vegan or gluten-free version.
Part 1: Roasting the tomatoes
2 pints (about 2 pounds) of cherry tomatoes- can be a mix of red, yellow, orange, purple, etc.
1 large clove of garlic, minced
4 T. extra virgin olive oil, or more
salt and black pepper to taste
Place the olive oil in the bottom of a glass baking pan. Stab each cherry tomato once before throwing it in the pan. Add garlic, salt, and pepper, and toss all ingredients together. Place in oven at 400 degrees and roast for about an hour. When they're done they'll look shriveled and caramelized. Put aside and let cool.
About a cup of fresh basil- or one large packed handful
1 clove of garlic
salt and pepper to taste
extra virgin olive oil- about 1/3 cup
1 cup of grated parmesan cheese (optional)
1 cup of walnuts or almonds or other nuts (optional)
Take one large handful of freshly picked basil leaves and rinse them off, shake them dry. Then all you do is grind up the garlic in the food processor, really small, and then throw all the other ingredients in, and pulse them so that you get small sized diced pieces with some texture, scrape the ingredients down off the sides of the food processor bowl if you need to.
Once you roll out the dough, place it on the pan as described in part 2.
Then spread the basil pesto evenly over the dough, it should be a uniform, thin layer.