Pesto and Fresh Tomato Pizza
Nothing is more summery than this pizza topped with herbaceous pesto, fresh mozzarella, creamy goat cheese, and slabs of fresh tomato.
Makes: 1 (12- to 14-inch) pizza
- 1 (14- to 16-ounce) ball pizza dough
- ⅔ to ¾ cup Mint and Arugula Pesto (or you're favorite homemade or store-bought pesto sauce)
- 2 ounces soft goat cheese crumbled
- 4 ounces fresh mozzarella cheese cut into ½-inch cubes
- 1 medium to large ripe tomato thinly sliced
- 1 tablespoon chopped fresh mint, arugula, or basil
- Fine sea salt and freshly ground black pepper
- Extra-virgin olive oil
Preheat the oven to 500°F(if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Spoon the pesto onto the dough and spread it out evenly—using your hands or a spatula. Scatter on the crumbled goat cheese, followed by the mozzarella cubes. Lay the tomato slices on top in a single layer.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Season with a pinch or two of salt and a few grinds of black pepper,scatter on the fresh herbs, and drizzle with a little olive oil. Slice and serve.