- 1 recipe for pizza dough (see below)
- 2/3 cup spinach pesto (see below)
- 2 cups shredded mozzarella cheese
- 4 plum tomatoes, sliced
- 1/3 cup shredded Parmesan cheese
- ¼ cup loosely packed thin strips basil leaves
- Salt and pepper
Place ball of dough on lightly floured board; cover with plastic wrap and let rest 10 minutes. Roll out dough to 14-inch circle. Transfer to 14-inch lightly greased and dusted non-stick pizza pan or pizza peel* dusted lightly with cornmeal and shape pizza into 14-inch circle; lift edge and pinch to form a lip. Spread pesto evenly on prepared crust leaving about ½-inch border. Sprinkle mozzarella cheese evenly over pesto. Arrange tomato slices over cheese. Sprinkle with Parmesan cheese and basil. Season to taste with salt and pepper. Bake in preheated 450° F. till crust is browned and cheese is golden, about 12 minutes.
* If using a pizza stone; preheat stone for 45 minutes. Slide the pizza off the pizza peel onto the preheated stone.
Makes one 14-inch pizza.
