Parrano Pizza with Marinated Tomatoes and Basil                 1 lb pizza dough (or a large prepared pizza crust) 6 fresh roma (or plum) tomatoes, cored and sliced in 1/4" thick circles 1 clove garlic, minced 1/4 cup dry white wine 2 tbsp minced Italian parsley Salt and pepper to taste 3 tbsp olive oil 1-2 cups grated Parrano, to taste About 2 tbsp chopped fresh basil           Marinate the tomatoes: In a non-reactive container toss the sliced tomatoes, garlic, white wine, parsley, salt, pepper and olive oil. Cover and refrigerate up to 8 hours before making the pizza. Or let stand at room temperature while you preheat the oven and open the pizza dough. Preheat the oven to 425°F. Grease pizza pan or rectangular cookie pan. Stretch the pizza dough to fit the prepared pan. Place the dough in the pan and drape with a clean kitchen towel and let rest while the oven comes up to temperature. When the oven has preheated, stir the tomatoes and taste for seasoning. Drain the tomatoes and arrange on top of the pizza dough (or prepared crust). Sprinkle grated Parrano over the tomatoes - use as much as you like. Bake the pizza for about 15 minutes until the crust is browned and the cheese bubbly. Remove the pizza from the oven and scatter the chopped basil over the pizza. Cut into serving pieces and serve hot or warm.