Combine basil, cheese, oil and garlic in a food processor or blender and process until well blended. Add yogurt and process until smooth. Season with salt and pepper.
Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of the oven; preheat to 500 °F or the highest oven setting. Divide dough into 8 pieces. Using your fists, stretch one piece into a 6-inch round. Alternatively, with a rolling pin, roll out on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap.) Place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second round of dough and place beside the first.
Spread 1 tablespoon of the pesto on each round of dough. Arrange 1/2 cup sliced tomatoes over top of each one. Season lightly with salt and pepper.
Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes. Working with 2 pizzas at a time, repeat with the remaining dough and toppings.
Make Ahead Tip: The pesto (Step 1) can be covered and refrigerated for up to 2 days.
180 calories;5 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 6 g protein; 106 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 946 IU vitamin A; 16 mg vitamin C; 47 mg calcium; 2 mg iron; 646 mg sodium; 259 mg potassium
Folate & Vitamin C (26% daily value), Vitamin A (19% dv).