- Mozzarella6 Ouncesgrated; fresh
- Plum Tomatoes3
- Pizza dough1 Pounds
- All purpose flourfor dusting
- Basil Pesto3 Tablespoons
1) Set a pizza stone on the lowest rack of the oven at least 60 minutes before you set out to make the pizza. In case you are using a gas stove, stone can be placed directly on oven floor.
2) Preheat the oven to 500 F.
3) Crumble mozzarella roughly.
4) Cut tomatoes crosswise into slices, 1/8 inches thick.
5) Lightly flour a surface, like your kitchen counter.
6) Pat out and stretch the dough on the floured counter into a 12-inch round, while you keep your hands flat. Do not handle dough more than it is required. Dust the dough lightly with flour if the dough is too sticky.
7) Dust the baker’s peel with flour.
8) Carefully transfer inch round.
9) Jerk the peel as required and if the dough is sticky, lift it and flour it lightly from the lower portion. You may also require to re-shape the dough.
10) Spread the pesto over it. Leave a 1-inch border from the edges.
11) Sprinkle cheese over the top of the crust.
12) Arrange tomato slices over the cheese.
13) Sprinkle salt and pepper over the crust.
14) Line up the far end of the peel with the far edge of the stone.
15) Transfer the pizza to the stone.
16) Bake it for about 12 minutes so that the dough turns brown and becomes crispy.
17) Transfer the pizza to a cutting board with a peel.
18) Cut pizza into slices.
Ready to serve!
It is one of the basic and health friendly appetizers. Pesto with tomatoes can give a nice taste to your pizza. Serve it with the brown rice or Russian salad as this is going to be an ideal and perfect meal. Adding cayenne pepper and chilies make it spicy and its taste is doubled. So, give it a try!