French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto
['1 1/2 pints cherry tomatoes, halved (about 3 cups)', '1 tablespoon plus 2 teaspoons olive oil, divided', '1/4 teaspoon kosher salt, plus more to taste', '1/4 teaspoon freshly ground black pepper, plus more to taste', '1 (12–14") soft loaf French or Italian bread, split in half lengthwise', '1 garlic clove, smashed', '1/2 cup fresh ricotta (about 5 ounces)', '3/4 cup coarsely grated Parmesan (about 3 ounces)', '2 tablespoons fresh store-bought or homemade basil pesto']
Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
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