Margherita Pizza with Fresh Basil Pesto
After about 10 minutes, delicious perfection!! Add a few basil leaves to garnish.
RECIPE for Basil Pesto
Pre-made pizza dough ball
Flour, about 2-3 tablespoons (for dusting over pizza)
Cornmeal, about 2-3 tablespoons (for dusting pizza peel)
Olive oil, 1 tablespoon
Basil leaves (for garnish)
2 small tomatoes, sliced thin
Fresh mozzarella ball (8 oz)
Romano cheese, (or Parmesan) freshly grated, 1/3 cup plus 2-3 tablespoons for garnish
Marinara sauce (Dave's Gourmet or Rao's), 1/2 cup (optional)
Preheat oven and pizza stone to 500°. Bring the pizza dough to room temperature, if possible. Adding a little flour will make it easier to work with in flattening it out to your desired shape (either round or rustic) on the counter. A rolling pin may help or you can pull it with your hands. Add some corn meal to pizza peel so that it will slide right off into the oven and then transfer the pizza dough to the peel. Add a layer of pesto, then marinara if desired. Next add thinly sliced mozzarella slices and tomato slices. Top with freshly grated romano cheese. Transfer from peel to hot stone in the oven. Bake for approximately 10-12 minutes, or until center is melted and bubbling. Serves 4-6.
Appetizer idea: Brush the leftover mozzarella slices with pesto for a delicious appetizer.