Triple Tomato Pesto Pizza

I've recently seen tons of tiny orange colored tomatoes popping up in grocery stores, farmers markets and road side stands. They have a wonderful sweet flavor and the bright orange hue adds a great "pop" of color among the red of the other tomatoes and deep green of the pesto. I used cherry tomatoes, in addition to my little orange ones, and I also sliced an heirloom tomato from my farmers market. You can use any crust, make your own or use your favorite store bought crust. 

Variety of different tomatoes
     1 large heirloom
     handful of small orange tomatoes
     handful small red cherry tomatoes
Buffalo Mozzarella
Grated Gruyere 
Use pizza crust of your choice or make your own - I used a whole wheat thin crust (store bought)

Ingredients for Pesto style sauce:
3 large handfuls of fresh basil leaves
2-3 garlic cloves
1/4 cup olive oil + water to achieve desired thickness
1 tsp cumin
1/4 cup chopped walnuts

Directions for pesto:
-chop walnuts and garlic cloves in food processor
-add basil, cumin and half the amount of olive oil
- use the pulse button to chop the basil, then switch over to puree
-continue adding olive oil to mixture while processing
-add warm water if the mixture needs to be thinner

This is a super easy way to get the essence of pesto and all of the good flavors of the basil without adding the extra calories from more oil, pine nuts and cheese. It's nice and light for a pizza, although I wouldn't use this for a pasta sauce. 

Pizza directions:
-slice the small tomatoes in half and slice the larger tomato evenly
-set large tomatoes on a paper towel to drain excess moisture, which can make your crust soggy 
-top crust with pesto oil
-add sliced buffalo mozzarella
-layer tomatoes on top of mozzarella
-grate the Gruyere cheese on top of the tomatoes 
-lightly dust with fresh ground pepper and red pepper flakes for a hint of spice