Pesto Tomato Pizza

Pesto Tomato Pizza

Skip the delivery and make your own specialty gourmet pizza at home. Our flavorful Extra Virgin Olive Oil is blended into a fresh basil pesto sauce and tops a tasty homemade pizza dough. Seasonal heirloom tomatoes and a blend of cheeses will delight any vegetarian. Feel free to drizzle even more Extra Virgin Olive Oil before serving!

Serves
Prep Time
Cook Time
8
30
15

Ingredients:

For the pesto sauce (makes 1 cup)

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup walnuts
  • 2/3 cup Extra Virgin Olive Oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese

For the pizza crust (makes three 12-inch pies)

  • 3 2/3 cup bread flour
  • ½ tsp yeast
  • 1 cup plus 2 Tbsp lukewarm water
  • 2 tsp salt
  • Extra Virgin Olive Oil for brushing

For the toppings

  • 1 large mozzarella ball, sliced into ¼ inch medallions
  • 1-1 ½ cup sliced tomatoes of choice ( feel free to use heirloom or cherry varieties)
  • 1/3 cup Percorino Romano, shredded

Directions:

Make the pesto:

  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
  2. Add 1/2 cup of Extra Virgin Olive Oil and process until fully incorporated and smooth.
  3. Season with salt and pepper.

Make the dough:

  1. Combine water and yeast and let the mixture sit at room temperature for 10 minutes.
  2. Combine salt and flour together; mix thoroughly. Add yeast mixture to the flour mixture. Using a dough hook attachment on a standing mixer, knead the mixture until a smooth ball forms.
  3. Divide and shape the dough into 3 equal sized balls. Coat them with Extra Virgin Olive Oil and let them rest at room temperature for 3-4 hours in a covered container.

Assemble the pizza:

  1. Preheat oven to 475.
  2. Place one of the risen dough balls on a well-floured surface, and with a rolling pin or your fingers, roughly shape it into a 12” circle.
  3. Spread 1/3 cup pesto sauce on the shaped dough, leaving ¼-1/2inch border for the crust to form.
  4. Top with slices of tomato and mozzarella; sprinkle on shredded Pecorino.
  5. Transfer to a pizza stone/baking sheet, and bake for 11-13minutes, until cheese is melted and crust is golden brown.
  6. Slice and serve immediately.