Heirloom Tomato Pesto Pan Pizza
- Yield: 6-8 servings 1x
For the crust
For the pesto
- 1 large bunch basil (leaves and smaller stems)
- 1/4 cup olive oil
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoons pine nuts
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For the toppings
- 4 small heirloom tomatoes of various colors, sliced
- 8 oz fresh mozzarella, sliced into 1/4 inch disks
- dash red pepper flakes
- EVOO, for brushing
- If using store-bought dough, allow it to come fully to room temperature. If using dough kit, prepare dough according to package directions.
- Once dough is ready, preheat oven to the highest temperature it can go. For me it was 525°F.
- In a small blender, pulse all pesto ingredients until nearly smooth. Set aside.
- Grease a large baking sheet, or sprinkle with semolina flour if you have some in your pantry. On a large work surface, roll out pizza dough to the size of your baking sheet.
- Place dough in baking sheet. It should fit snugly inside.
- Brush the edges of the dough with olive oil. Pour pesto onto dough, spreading it evenly with the back of a large spoon.
- Place sliced mozzarella on top of pesto, spacing it evenly around the pizza. Top everything with tomato slices, then sprinkle with red pepper flakes.
- Bake pizza for 10-15 minutes, depending on the strength of your oven. It is done when the dough is golden brown and everything bubbling and deliciously melty.
- Grate some extra parm on top. Cut pizza into slices. Serve immediately.