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

Ingredients

(Servings: 4 (Makes two 12x8-inch pizzas))

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

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

Pesto Pizza with Fresh Tomatoes & Mozzarella

Ingredients

For The Pizza Dough

For The Topping

Steps

Nutrition Facts

Comments

Pesto Pizza with Fresh Tomatoes & Mozzarella

Ingredients

For The Pizza Dough

For The Topping

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts