Pizza Ree-a
Indulge in the fresh flavors of summer with this delightful Tomato Pesto Pizza recipe. The crust is airy and crispy, topped with a vibrant pesto base and a colorful array of juicy red and yellow grape tomatoes. Finish it off with a sprinkle of fragrant basil leaves and a luxurious blend of cheeses for a mouthwatering pizza experience that will have your taste buds dancing. A perfect meal for sharing with loved ones or savoring in peaceful solitude.
— Constant Cookbook
Ingredients
- 1 whole Unbaked Pizza Crust
- Olive Oil
- Salt And Pepper, to taste
- 1/4 cup Prepared Pesto
- 5 cloves Garlic, Minced
- 1 pint Red Grape Tomatoes, Halved Lengthwise
- 1 pint Yellow Grape Tomatoes, Halved Lenthwise
- 1 Tablespoon Balsamic Vinegar
- 16 whole Basil Leaves (chiffonade)
- 6 ounces, weight Mozzarella, Grated
- 1/4 cup Grated Parmesan Or Romano
- 1/2 cup Fontina Cheese
- 4 ounces, weight Goat Cheese Crumbled
Instructions
- Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium high and knead until the dough is shiny and elastic, about 10 minutes.
- Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
- Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas.
- When you're ready to make the pizzas: Divide the pizza dough in half and let come to room temperature, uncovered,<br>about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
- On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
- Spread half of the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarella<br>and parmesan.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings.
- Toss the tomatoes, olive oil and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.<br>
Cook Time
15M
Prep Time
PT20M
Yield
8
Comments
No comments found.