Heirloom Tomato Pesto Pan Pizza

• Produce

  • 4 Heirloom tomatoes of various colors, small

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 dash Red pepper flakes
  • 1/4 tsp Salt
  • 1 Your favorite pizza dough

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Dairy

  • 8 oz Mozzarella, fresh
  • 3 tbsp Parmesan cheese

• Other

  • 1 large bunch Basil (leaves and smaller stems
  • EVOO, for brushing

Found on bromabakery.com

Description

Ingredients

• your favorite pizza dough, either store bought or a dough kit (mine is DeLallos Pizza Dough Kit
• 1 large bunch basil (leaves and smaller stems)
• ¼ cup olive oil
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons pine nuts
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• 4 small heirloom tomatoes of various colors, sliced
• 8 oz fresh mozzarella, sliced into ¼ inch disks
• dash red pepper flakes
• EVOO, for brushing

Directions

• If using store-bought dough, allow it to come fully to room temperature. If using dough kit, prepare dough according to package directions.
• Once dough is ready, preheat oven to the highest temperature it can go. For me it was 525°F.
• In a small blender, pulse all pesto ingredients until nearly smooth. Set aside.
• Grease a large baking sheet, or sprinkle with semolina flour if you have some in your pantry. On a large work surface, roll out pizza dough to the size of your baking sheet.
• Place dough in baking sheet. It should fit snugly inside.
• Brush the edges of the dough with olive oil. Pour pesto onto dough, spreading it evenly with the back of a large spoon.
• Place sliced mozzarella on top of pesto, spacing it evenly around the pizza. Top everything with tomato slices, then sprinkle with red pepper flakes.
• Bake pizza for 10-15 minutes, depending on the strength of your oven. It is done when the dough is golden brown and everything bubbling and deliciously melty.
• Grate some extra parm on top. Cut pizza into slices. Serve immediately.