Combine water and yeast in a mixing bowl, and stir to dissolve the yeast. Add the flour and salt to the bowl and mix until you've formed a dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. Transfer dough into an oiled bowl, cover with a clean damp kitchen towel and let rise for an hour.

Grease a 12-cup muffin tin with melted butter.

Press 1.2 oz dough into each 12 muffin cup. Let sit for one hour.

Preheat oven to 400 degree F.

Brush top of each dough with olive oil, sprinkle with salt, pepper and chopped rosemary.

Spread each top with 1 teaspoon pesto and couple slices of tomatoes.

Bake for 15-18 minutes, or until puffed and golden.

Serve warm and enjoy!