Well, I guess it's not really winter, anymore, despite last week's snow... But still, this is a tomato basil pizza for the time of year when tomatoes and basil are not in season. Enjoy!
1 14-inch pizza crust
2 cups whole peeled tomatoes, extra liquid drained off (canned, or thawed if frozen)
Salt and pepper
3-4 oz. shredded mozzarella
1 tsp dried basil (or to taste)
1/4 cup pine nuts
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil and set aside.
Place the tomatoes in a small baking pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, then remove from the oven, drain off excess liquid, and mash them slightly.
Spread most of the mozzarella over the pizza crust, then spread the partially mashed tomatoes over it. Sprinkle with basil and pine nuts, then the remaining mozzarella.
Bake at 450 for 15-18 minutes, until the crust is done and the cheese begins to brown.
Variation: Add feta.