Scappata Pizza with Roasted Tomatoes

Preparation

• • Preheat the oven to 425°F (220°C). Oil an oven-proof skillet or an 11-inch (28 cm) baking dish.
  • On a work surface, cut the tomatoes in half widthwise and place them cut-side down in the skillet. Add the garlic and oil. Season with salt and pepper and combine well (see note).
  • Bake for 30 minutes. Let cool before peeling the tomatoes and garlic. Return to the oven and bake for 1 hour or until the tomatoes are golden and the liquid has almost evaporated.
  • Using a potato masher, coarsely mash the tomatoes and garlic.
  • Arrange the cheese slices over the tomatoes and return to the oven for 5 minutes or until the cheese is melted. Remove from the oven and scatter the basil leaves overtop.
  • Serve immediately with the bread, letting each person dip their bread into the scappata.