Makes 1 pizza; serves 2. Can be multiplied.
1 flatbread (whole wheat flat bread, pita bread, naan, or tortilla)
4 halves slow-roasted tomatoes, roughly chopped (or use oil-packed sun-dried tomatoes)
4-5 slices fresh mozzarella
2 tsp toasted pine nuts
1/4 cup fresh basil leaves, cut into thin shreds (chiffonade)
Kosher salt and fresh black pepper, to taste
Preheat oven to 425°F. Place the flatbread on a rimmed baking sheet.
When the oven is hot, toast the flatbread for 5-6 minutes, until it is just a bit crispy around the edges. Remove the pan from the oven.
Spread the slow-roasted tomatoes around here and there, and top with slices of mozzarella. Sprinkle the pine nuts on top. Return the pan to the oven, and cook for 5 minutes, until the mozzarella has melted.
Remove the pan from the oven, and let cool for 2 minutes. Right before serving, scatter the shredded basil on top (if you do this while the pizza is too hot, the basil will turn black). Season to taste with salt and pepper.
Serve at room temperature.