Pizza with Pesto, Cherry Tomatoes & Mozzarella
- 1 ball Thin-Crust Pizza Dough or Whole-Wheat Pizza Dough, at room temperature
- Olive oil for shaping and brushing
- ½ cup Basil Pesto
- 6 oz cherry tomatoes, halved if large, left whole if small
- ¼ lb mozzarella di bufala, sliced and then torn into bite-sized pieces
- Salt and freshly ground pepper
MAKES ONE 12-INCH PIZZA; SERVES 2–4
Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F. Let the pizza stone heat for 45–60 minutes.
Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the ball of dough in the center. Coat your fingers with oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. If the dough springs back, cover it with a kitchen towel and let it rest for a few minutes, then continue. Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the dough round with a kitchen towel and let rise for 15 minutes.
Brush the raised edge of the dough with a light coating of olive oil. Spread the dough evenly with the pesto, leaving a ½-inch border uncovered. Scatter the tomatoes over the pesto, top with the mozzarella, and season generously with salt and pepper. Carefully slide the pizza-topped parchment paper onto the hot pizza stone. Bake until the crust is golden brown and the cheese is bubbling, 9–12 minutes.
Using the pizza peel or rimless baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let the pizza stand for 1 minute, and then slice and serve.
This pizza is another take on the classic trio of Italian flavors: sweet tomatoes, fragrant basil, and creamy mozzarella cheese. Using cherry tomatoes of different colors makes a pizza that’s a feast for the eyes as well as the taste buds.
