Reserve 2 tablespoons of the sun dried tomato oil and set aside. Drain the remaining oil from the ½ cup of tomatoes. Chop the tomatoes and the garlic together. Set aside
Set the 9" pizza crust on a flat baking sheet. With a pastry brush, bbq brush or clean hands apply the sun dried tomato oil very generously to the pizza crust.
Crumble the goat cheese and shredded mozzarella evenly over the pizza crust, leaving a ½ inch border around the edge. (Tip: the goat cheese will crumble easier if it is cold, straight out of the fridge).
Spread the sun dried tomato - garlic mixture and pine nuts evenly over the cheese.
Sprinkle the pizza with ¼ teaspoon salt and black pepper to taste. Drizzle some extra virgin olive oil over the pizza.
Place in the preheated oven for 6-8 minutes until the cheese is bubbly and the crust is golden brown.
Let the pizza cool for a few minutes before cutting
Serving
Serves 4 for dinner- cut the pizza into 8 slices Serves 8 for appetizers- cut the pizza into 12 small slices