Cherry tomatoes are usually some of the best producers into the fall. They slow down like everything else, but keep going until there's a frost. Roasting them brings out a wonderful, rich, complex flavor.
20-30 cherry tomatoes, halved
salt and pepper
1 14-inch pizza crust
4-5 oz. shredded sharp cheddar
1 medium red onion, sliced in very thin rings
1/4-1/2 tsp dried oregano or 1 tsp chopped fresh
Preheat the oven to 400 degrees. Toss the cherry tomatoes in a baking pan (7x11 or so is a good size) with a bit of olive oil and some salt and pepper. Roast for 15 minutes then remove from the oven and turn the temperature up to 450.
Paint the pizza crust with more olive oil, then cover with the cheddar. Lay the rings of onion in a layer over the cheddar. Using a slotted spoon, remove cherry tomatoes from the roasting pan (leaving excess liquid behind!) and spread them over the pizza. Sprinkle with oregano.
Bake pizza for 15-18 minutes, until crust is done.