The key is to use really ripe, tasty tomatoes, not hard supermarket tomatoes.
1 (10 ounce) can refrigerated pizza crust
4 ounces crumbled feta cheese
2 large red, ripe tomatoes, sliced
1/4 cup pitted and sliced Kalamata olives
1 bunch fresh basil, chopped
Preheat oven to 425 degrees F.
Unroll pizza crust from can and press into a 15 x 11-inch cookie sheet. Pre-bake for 7 minutes or until crust just starts to brown. Remove from oven. Cover crust with sliced tomatoes, then sprinkle evenly with basil and olives, then top with feta cheese. Drizzle lightly with olive oil. Bake for 6 to 10 minutes more or until crust is golden brown.