Pesto Pizza with Fresh Tomatoes and Mozzarella: Mediterranean flavors in one simple homemade pizza !!! The perfect delicious change from a regular ham and cheese Pizza.
Author: Nectaria
Servings: 4 people
INGREDIENTS
For the crust
1 tablespoon instant yeast
1 teaspoon sugar
1 teaspoons salt
2 tablespoons olive oil
350 gr. / 12.34 oz. all-purpose flour
200 gr. / 7.05 oz. lukewarm water
For the topping
200 gr./ 7.05 oz. fresh mozzarella
5 tablespoon pesto sauce
200 gr./ 7.05 oz. mozzarella, shredded
100 gr./3.53 oz. pecorino, shredded
3 small tomatoes sliced
INSTRUCTIONS
To make the crust
Combine all the ingredients in a large bowl and mix and knead – by hand or mixer to make smooth, elastic dough.
Place the dough in a lightly greased bowl, cover it, and let it rise for 15 to 20 minutes.
Start preheating the oven to 425°F / 220°C while the dough rests.
Grease a 14 inches/ 35cm pizza pan with vegetable oil. Lay the dough in the pan, and stretch it towards the edges until it starts shrinking back. Cover and let it rest for 10 minutes. Stretch the dough to cover the bottom of the pan.
Spread the pesto sauce in a thin film over the crust. Sprinkle with half of mozzarella cheese add sliced tomatoes and slices of fresh mozzarella. Sprinkle with the remaining mozzarella and pecorino and bake the pizza for about 15 minutes, or until the filling is bubbly and the topping becomes golden brown.
Remove it from the oven and carefully lift it out of the pan onto a rack. Let the pizza cool down for about 10 minutes before cutting and serving.