![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSDd4nQ8W71l_M47gIvihqyYAhzYk5Pz1Uwh9nPF9D2ET5sIE2_WHFV4bDbM1btCqDa4uETIWjofMiCmIZ8e4IVcBJfE9yj2BL2nBy18XW-dR-Nspq7YTnH_yDCALf9V8-W5k/s280/fpizza.jpg)
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.
Just found the recipe? Click here to see where we talked about it!
yum! Did you know you can use unflavored dental floss to slice the fresh mozzarella? I discovered this when I was needing to slice 18oz of it into even slices.
ReplyDeleteStacey - Great tip! I use it to do cinnamon rolls too.
ReplyDelete