Fresh Mozzarella, Tomato and Pesto Pizza

Fresh Mozzarella, Tomato and Pesto Pizza

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 teaspoons extra-virgin olive oil
1/4 cup prepared pesto
3 plum tomatoes, thinly sliced
4 ounces (about 1 cup) thinly sliced fresh mozzarella
fresh ground black pepper
1/4 cup thinly sliced fresh basil

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12 to 13" circle and transfer to the cornmeal-dusted peel. Drizzle dough with oil and rub to evenly coat the dough. Slide the crust onto the stone and cook until the bottom begins to crisp up, about 5 minutes. Remove crust from the oven and add pesto - spread evenly over the top, leaving a 1" border around the edge.

Arrange the tomatoes over the top of the pesto, followed by the slices of fresh mozzarella - season with fresh ground black pepper. Slide pizza back onto the stone and continue to bake until the crust is crisp and the cheese has melted, about 5 to 8 additional minutes. Remove pizza and scatter the fresh basil on top right before serving.

Makes about 4 servings.

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