Thursday, October 9, 2008

Pesto Margherita Pizza

This pizza is so simple and easy, you almost don't need an ingredient list - the title says it all! I am a wuss when it comes to pizza dough, you will often find me just going for the Boboli ready-made crust, but those things are expensive compared to other pizza doughs!

So feel free to make your own, buy some at a pizzeria, or use the Pillsbury pizza crust like I did! And if you don't have a pizza stone already, it's worth the purchase. The crust comes out crispy everytime! Make sure to put the stone in your oven when you are preheating and never use soap to wash it - it needs to be seasoned!

Pesto Margherita Pizza
Makes one pie
1 pre-made or ready-made pizza crust (I like Pillsbury Thin Crust for this one)
1/2 cup pesto
1 medium tomato, sliced
4-6 ounces fresh mozzarella cheese, sliced
kosher salt and coarse ground pepper
Place pizza stone, if using, in oven. Preheat oven to 425 degrees F.
Roll out pizza dough on flat, floured surface. Spread pesto over crust. Place tomatoes, then mozzarella on pizza. Season to taste with salt and pepper.
Transfer pizza to stone when ready to bake. Bake for 13-15 minutes or until crust is crispy and cheese is melted.

...and after!


Anonymous said...

Oh YUM! that looks absolutely FABULOUS! I love pizza with herbs!

Linds said...

This looks great! I love my pizza stone too and actually keep it in the oven (bottom rack) at all times. I just place any casseroles/baking pans on top of it when baking and for cookies I put the parchment right on the baking stone. It makes such a difference :)

Anonymous said...

i make a variation of this and use red pepper flakes -- try it! it's so good.