1 1/2 c. packed fresh basil leaves
1 1/2 tbsp. freshly grated Parmesan cheese (1/4 oz.)
1 1/2 tbsp. olive oil
1 clove garlic, minced
3 tbsp. nonfat yogurt
Salt & freshly ground black pepper to taste
1 recipe Pizza Dough
Cornmeal for dusting pizza peel
4 c. sliced ripe plum tomatoes (8 tomatoes)

In a food processor or blender, combine basil, cheese, olive oil and garlic. Process until well blended. Add yogurt and process until smooth. Season with salt and pepper. (Pesto topping can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)

Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of the oven. Preheat oven to 500 degrees or the highest setting. Divide pizza dough into 8 pieces. Using your fists, stretch 1 piece into a 6-inch round. Alternatively, with a rolling pin, roll out on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap as you work.) Place the round on a cornmeal- dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second round of dough and place beside the first.

Spread 1 tablespoon pesto on each round of dough. Arrange 1/2 cup sliced tomatoes over top of each one. Season lightly with salt and pepper.

Carefully slide the pizzas from the peel or baking sheet onto the heated pizza stone, baking tiles or baking sheet. Bake for 10 to 14 minutes, or until the bottoms are crisp and browned. Working with 2 pizzas at a time, repeat with the remaining dough and topping. Makes 8 (6 inch) pizzas.