I roasted the latest cherry tomatoes on a baking tray, drizzling them with olive oil and seasoning them with salt and fresh pepper first. Gave them 25 or 30 minutes at 350 or so, enough time to wilt them some and turn a few edges brown. They looked perfect for a pizza. One of my frozen pitas and a smear of goat cheese started the pie, and a good slather of awesome sauce atop that, along with some olives, the roasted tomatoes. and some fresh grated Parmesan made it ready for the toaster. The fresh basil and the red pepper flakes go on when served.
That was two vegetarian pizzas in a row. I was ready for some pepperoni on the next one. It also got some fresh mozzarella to go with the last of the goat cheese. Alas, I had used all the roasted tomatoes. We all must share some sacrifice, I suppose.