Heirloom Tomato Pizza with Pesto and Balsamic Syrup

I bought heirloom tomatoes yesterday for a very good price. They were so pretty that I make pizza with them. It is really easy to make and tastes very yummy.

To make Balsamic Syrup, just reduce balsamic vinegar by half. I do this outside because the evaporated vinegar will make your eyes sting.

Heirloom Tomato Pizza with Pesto and Balsamic Syrup

8 ounces raw pizza dough that you like

1/2 -3/4 cup pesto (check out the one on my blog)

Heirloom tomatoes, cut 1/4 inch thick and seeded (about 3 or 4 large ones)

Balsamic syrup

Preheat oven to 400 F. Stretch out the pizza dough to about 1/4 inch thickness. Brush with olive oil and place on a pizza stone. Bake until golden, remove and cool.

Spread pesto on top, arrange the tomatoes and drizzle with balsamic syrup. Cut with a serrated knife and serve right away.