Preparation

• Position a rack in the center of the oven, and heat the oven to 425°F. In a medium bowl, toss the tomatoes with 2 Tbs. of the oil and the oregano. Season with salt. Transfer to a small rimmed baking sheet, and roast until the tomatoes have softened and lost a bit of their water, about 10 minutes.
• Meanwhile, make the pesto. In a mortar, combine the basil, almonds, and a heavy pinch of salt. Add the remaining 3 Tbs. oil a tablespoon at a time and grind with a pestle until you have a chunky paste. Stir in the Parmigiano.
• Stretch and grill the Pinsa Romana Dough as directed.
• Divide the stracciatella, tomatoes, and pesto evenly among the pinse. Drizzle with olive oil and serve immediately.