Bruschetta Pizza

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat.

Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.)

Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.Preheat the oven to 500 degrees.

Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet.

Drizzle a little olive oil on the dough and smear it around with your fingers.

Sprinkle with salt and pepper, then spread pesto all over the surface.

Mix the cheeses together and sprinkle them all over.

Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly.

Remove from oven and spoon on tomato-basil salad.

Cut into squares and serve!

Sprinkle yeast over 3/4 cups warm (not lukewarm) water.

Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.Note: it’s best to make the dough at least 24 hours in advance.