cherry tomato pizza

I got a beautiful basket of multi-colored cherry tomatoes. I thought it would make a beautiful pizza and it did.

Usually, fresh tomatoes have a lot of water that comes out when you cook them making a pizza crust soggy so you have to salt the tomatoes ahead of time to draw the water out. I got brave with the cherry tomatoes. I skipped that step. I put the cheese down first, lots of it, and then topped it with tomatoes. I also used a heartier whole wheat crust. It worked out great.

What do you do when you put fresh tomatoes on a pizza?