Pesto Pizza with Fresh Tomatoes & Mozzarella Recipe

Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead for about 5 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.

When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).

Meanwhile, set an oven rack in the bottom position and preheat the oven to 500 degrees F. Sprinkle the cornmeal on an 18×13-inch baking sheet; set aside.

Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.

Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12×8-inch rectangles. If the dough is sticky, dust it lightly with flour.

Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.

Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes.

Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with salt and a few grinds fresh black pepper.

Place the pizzas back in the oven and bake for 6 to 8 minutes more until the crust is crisp and golden. Transfer the pizzas to a cutting board.

Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.