Pesto Pizza With Fresh Tomatoes And Mozzarella

Pesto Pizza with Fresh Tomatoes And Mozzarella

By Jennifer Segal

Loaded with vibrant pesto, fresh tomatoes and mozzarella, these pesto pizzas scream summer.

Servings: 4 (Makes two 12x8-inch pizzas)

INGREDIENTS

FOR THE PIZZA DOUGH

• 3 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 tablespoons extra virgin olive oil
• 2-1/4 teaspoons (1 packet) instant or quick-rising yeast
• 1-3/4 teaspoons salt
• 1 cup warm water
• 2 teaspoons cornmeal, for dusting the pan

FOR THE TOPPING

Ingredients:

1/2 cup good quality store-bought or homemade pesto, divided
8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated
2 vine-ripened tomatoes
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup gently packed fresh basil leaves, torn

Directions:

1. 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 until the dough is smooth and elastic, about 5 minutes.
2. 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.
3. 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).
4. Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices.
5. Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-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.
6. Spread 1/3 cup of the pesto evenly over the pizzas (2-1/2 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 an 1/8-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. 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.
7. Make Ahead: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.