1. Place your ½ sheet Roman shell in a blue steel pan coated in Olitalia Extra Virgin Olive Oil.  

2. Ladle on your Ciao Authentica Crushed Tomatoes (you can touch the crust with sauce for nice caramelization).  

3. Remove 4-5 Ciao Italian Whole Peeled Tomatoes (only the tomatoes), cut them in ¼ lengthwise, and evenly place them on the pizza.  

4. In a separate bowl, add in your cherry tomatoes, basil, garlic, Olitalia Extra Virgin Olive Oil, and salt and mix until well combined.  

5. Place tomatoes on top of your crust, making sure they are evenly spread out.  

6. Add more basil if desired, drizzle with Olitalia EVOO. At this point you can spread Pecorino Romano if you desire.  

7. Bake in a deck oven at 600F for 5-7 minutes or until the crust is golden brown and tomatoes have blistered.  

8. Serve and enjoy!