Tomato, Olive and Herb Pizza

Choose beautiful ripe tomatoes. If you can’t find good tomatoes pick another topping. You’ll need plump oven-dried olives from Italy, tomato sauce, and grated fontina cheese. For the herb salad pick individual leaves of tarragon, dill, coriander, chervil and mâche. Use extra-virgin olive oil and a good sherry vinegar for the dressing, and season with sea salt and freshly ground pepper. Roll out the pizza base and spread on some tomato sauce. Slice the tomatoes and ring around base. Sprinkle with a very small amount of cheese, place a few olives on top and slide into the oven. Cook until the base is golden brown. Toss the herbs with the dressing, place on the pizza and serve.