Pesto Pizza with Fresh Tomatoes & Mozzarella

Name: Pesto Pizza with Fresh Tomatoes & Mozzarella
Ingredients: 3 cups all-purpose flour, (spooned into measuring cup and leveled-off); 2 tablespoons extra-virgin olive oil; 2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note); 1¾ teaspoons salt; 1 cup warm water; 2 teaspoons cornmeal, (for dusting the pan); ½ cup good quality store-bought or homemade pesto,; 8 oz whole milk mozzarella cheese ((not Buffalo mozzarella), thinly sliced or grated); 2 vine-ripened tomatoes; ¼ cup grated Parmigiano-Reggiano; ¼ teaspoon salt; Freshly ground black pepper; ¼ cup gently packed fresh basil leaves, (torn)

www.onceuponachef.com

This pesto pizza is crispy, cheesy, and loaded with basil pesto, tomatoes, and mozzarella—simple to make, but packed with flavor.

View full recipe on www.onceuponachef.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.

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Ingredients

3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
2 tablespoons extra-virgin olive oil
2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
1¾ teaspoons salt
1 cup warm water
2 teaspoons cornmeal, (for dusting the pan)
½ cup good quality store-bought or homemade pesto,
8 oz whole milk mozzarella cheese ((not Buffalo mozzarella), thinly sliced or grated)
2 vine-ripened tomatoes
¼ cup grated Parmigiano-Reggiano
¼ teaspoon salt
Freshly ground black pepper
¼ cup gently packed fresh basil leaves, (torn)