Categories: Pizza/Flatbread
Ingredients
- Basic Pizza Dough (see recipe)
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1/4 cup pesto
- 3 cups shredded mozzarella
- 6 tbsp. grated Parmesan
- 2 cups baby heirloom tomatoes, halved or quartered if large
- 1 tbsp. olive oil
- 2 tsp aged balsamic vinegar
- Kosher salt and black pepper, to taste
- 3 oz. goat cheese, crumbled
- 6 basil leaves, very thinly sliced
Directions
-
Divide the pizza dough in half and let come to room temp, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500.
-
On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8-inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
-
Spread half the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarella and Parmesan.
-
Slice the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings.
-
Toss the tomatoes, olive oil, and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.