How To Make Pesto Pizza with Fresh Tomatoes & Mozzarella
Taste summer in every bite of this pesto pizza. It comes loaded with the freshest tomatoes and basil and sprinkled with grated parmesan.
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.
- Calories: 644.66kcal
- Fat: 24.40g
- Saturated Fat: 11.48g
- Monounsaturated Fat: 9.82g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 78.47g
- Fiber: 4.19g
- Sugar: 2.55g
- Protein: 26.96g
- Cholesterol: 56.78mg
- Sodium: 682.56mg
- Calcium: 465.52mg
- Potassium: 337.26mg
- Iron: 5.00mg
- Vitamin A: 161.15µg
- Vitamin C: 8.70mg
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