Pizza with Pesto, Fresh Tomatoes, and Mozzarella

Name: Pizza with Pesto, Fresh Tomatoes, and Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps basil pesto; 170 grams grated fresh mozzarella (about 1‚ cups); 454 grams pizza dough (thawed if frozen); 3 plum tomatoes

Pizza with Pesto, Fresh Tomatoes, and Mozzarella might be just the Mediterranean recipe you are searching for. This recipe makes 3 servings with 611 calories, 25g of protein, and 23g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. If you have plum tomatoes, mozzarella, pizza dough, and a few other ingredients on hand, you can make it. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.

Equipment you will use

Oven

Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Ingredients you will need

Mozzarella

Tomato

Dough

All Purpose Flour

Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary.

Ingredients you will need

Dough

All Purpose Flour

Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato Slices

Cheese

Spread

Dough

Pesto

Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone.

Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.

Ingredients you will need

Dough

Equipment you will use

Cutting Board

Oven

Cut pizza into slices and serve immediately.

Equipment

Stove

Oven

Cutting Board

Ingredients

Servings:

3Tbsps

basil pesto 170grams

grated fresh mozzarella (about 1‚ cups)454grams

pizza dough (thawed if frozen)3

plum tomatoes

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti D.O.C.G. (). Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.