Name: Pesto Pizza with Fresh Tomatoes & Mozzarella
Yield: 4 (Makes two 12x8-inch pizzas)
Ingredients: For the Pizza Dough:; 3 cups all-purpose flour, spooned into measuring cup and leveled-off; 2 tablespoons extra virgin olive oil; 2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note); 1¾ teaspoons salt; 1 cup warm water; 2 teaspoons cornmeal, for dusting the pan; For the Topping:; ½ cup good quality store-bought or homemade pesto, divided; 8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated; 2 vine-ripened tomatoes; ¼ cup grated Parmigiano-Reggiano; ¼ teaspoon salt; Freshly ground black pepper; ¼ cup gently packed fresh basil leaves, torn

This Pesto Pizza with Fresh Tomatoes & Mozzarella is a delicious and easy to make dish. The pizza dough is made from scratch and topped with pesto, mozzarella, vine-ripened tomatoes, and fresh basil. It's a perfect meal for a cozy night in with family or friends.

Basil

Cheese

Cornmeal

Pesto

Summer

Tomatoes

Yeast