Raise your forks, pie cutters or just your fingers to this fantastic recipe from one of our favorite foodie bloggers, Heather Christo.  A wheel of baked pesto and mozzarella crust with pixelated raw heirloom tomatoes atop, creates the perfect serving for a warm weather gathering.  Of all the recipes we have tried, this is our favorite of Heather’s culinary crafts.  The only possible contender could be her lobster grilled cheese sandwiches but anything with lobster and cheese that is grilled is a win (recipe share on that one to come later).  Find Heather and her view on food at www.heatherchristo.com

Favorite pizza dough recipe

¼ cup olive oil

1 cup packed basil leaves

8 ounces fresh mozzarella cheese, sliced thinly

5 cups fresh heirloom tomatoes, different colors

kosher salt

Preheat the oven to 400 degrees. Drizzle the sheet pan with a little olive oil.

Roll out the pizza crust until thin, and fold over the crust. Drizzle with a little more olive oil and bake the crust for 12 minutes.

While the crust is baking combine the basil and the ¼ cup olive oil in the blender and puree until smooth.

Spread ½ cup of the basil oil puree over the crust.

Add the sliced mozzarella.

Bake the pizza for another 12 minutes until the crust is golden and the mozzarella is melted.

Meanwhile, thinly slice the heirloom tomatoes.

Evenly spread the heirloom tomatoes over the top of the hot pizza and sprinkle the tomatoes with kosher salt. Serve immediately.