Ingredients

The following ingredients have 8 Servings
  • 1 lb pizza dough (divided Note 1)
  • ¼ cup pesto sauce
  • 1 ½ cups cherry tomatoes (halved)
  • 8 oz (250g) mozzarella cheese (grated Note 2)
  • Ground black pepper (optional)

Instruction

  • Bring the pizza dough to room temperature, about 2 hours on the counter.
  • Place a pizza stone in the oven and heat the oven to 525°F (270°C), or the highest setting for your oven.
  • Stretch out one pizza dough ball into 10-inch circles on a lightly floured counter. (Watch my video on how to stretch pizza dough.)
  • Lightly dust the pizza peel with flour and place the stretched pizza crust on it. (TIP: If you don't have a pizza stone (and peel), then bake your pizza on a baking sheet.)
  • Smear half of the pesto sauce all over the crust, leaving the border. Then top with half of the sliced tomatoes and cheese, reserving a small amount of cheese for later. Grind some black pepper on top, if desired.
  • Bake the pizza for 10-12 minutes, or until the cheese is bubbling and the crust is golden brown. Repeat with the 2nd pizza.
  • As soon as you remove the pizza from the oven, sprinkle the reserved cheese on top and let the pizza rest for couple minutes, before cutting and serving.