Pesto Pizza with Fresh Tomatoes & Mozzarella | Recipe Cart | Recipe Cart

Ingredients

• 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/rapid-rise yeast (see note)
• 1-3/4 teaspoons salt
• 1 cup warm water
• 2 teaspoons cornmeal, for dusting the pan
• 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