Pesto Pizza (Print Version)
# Ingredients:
→ Dough
01 -
1 lb pizza dough (or 1/2 homemade no-knead dough)
→ Toppings
02 -
1/2 cup homemade or store-bought pesto
03 -
1 cup shredded mozzarella
04 -
1 large tomato, sliced into 1/4-inch thick rounds
→ Seasonings
05 -
2 tablespoons olive oil, divided
06 -
1/2 teaspoon dried oregano
07 -
Kosher salt to taste
# Instructions:
01 -
Preheat oven to 550°F (290°C).
02 -
Gently press dough into a circle and transfer between hands to create a 12-14 inch crust. Transfer to a pizza pan. Poke entire surface with a fork to prevent bubbling.
03 -
Brush entire crust with olive oil.
04 -
Par-bake crust for 3-5 minutes until slightly set.
05 -
Remove from oven and spread pesto across crust, leaving about a 1-inch border around the perimeter.
06 -
Distribute shredded mozzarella evenly across the pesto layer.
07 -
Arrange tomato slices on top of the cheese.
08 -
Sprinkle dried oregano across the pizza along with a generous pinch of kosher salt.
09 -
Brush exposed crust with additional olive oil.
10 -
Return to oven and bake for 8-10 minutes until cheese is fully melted and crust is dark golden brown.
# Notes:
01 -
For best results, allow pizza dough to come to room temperature before stretching.