Pesto and Tomato Pizza

By Mike_67

Adapted from a Williams-Sonoma recipe

Ingredients

• Thin crust pizza dough for two pizzas
• All-purpose flour for dusting
• 8 ounces fresh basil pesto (divided in four)
• 8 ounces plum tomatoes, cut into 1/4 inch thick slices
• 16 ounces shredded mozzarella cheese
• Salt and freshly ground pepper, to taste

Details

Servings 2

Preparation

Step 1

Place a pizza stone in an oven and preheat the oven to 450ºF.

Line a baking sheet pan with paper towels. Place the tomato slices in a single layer on the towels and pat dry with more paper towels. Let stand to allow the tomatoes to dry.

On a floured surface, roll out the pizza dough into a 12-inch round. Transfer to a floured pizza peel. Spread 1/4 cup pesto evenly over the dough, leaving a 1-inch border. Top with the mozzarella cheese and arrange the tomato slices on top. Season the cheese and tomatoes with salt and pepper.

Carefully slide the pizza onto the preheated pizza stone. Bake until the cheese is bubbly and the crust is crisp, 12 to 15 minutes. Using the pizza peel, transfer the pizza to a cutting board and drizzle with 1/4 cup pesto. Cut into slices and serve immediately.