Round three of my favorite homemade pizzas! Classic pesto pizza will always be a favorite of mine, but I like to add a few extras beyond the standard sauce and shredded mozzarella to make it a little more interesting. On this particular day I wasn’t on the top of my pizza-shaping game, but fortunately, pizza is more about the taste than the presentation!
I used LaMonica’s whole wheat dough when I took these pictures which is a great alternative to make your pizza a little bit healthier so at least you’re not eating a lump of white bread in addition to all that cheese!
Pesto & Tomato Pizza
Place pizza stone on bottom rack of the oven or on a grill and preheat to the highest temperature. Allow the stone to heat for at least an additional 20 minutes after the oven has reached the desired temperature to ensure it’s retaining heat.
On a large floured surface, form your dough into an even round. Sprinkle cornmeal on your pizza peel, and transfer the dough to the peel prior to adding toppings. Generously brush the edge of the crust with olive oil and sprinkle with salt. Spread the pesto, sprinkle shredded cheese, and arrange the mozzarella and tomato slices throughout. Sprinkle pine nuts on top.
Carefully, but quickly, slide the pizza onto the stone and bake for about 8 minutes, or until crust is golden and cheese is melted. Once done, pull your pizza out of the oven using the pizza peel. Lightly sprinkle flakes over top, slice, and enjoy!