Ingredients
- Cornmeal, for stretching the dough
- Homemade Pizza Dough, or 1 pound store-bought pizza dough
- Basil Pesto, made with ½ cup olive oil
- 4 ounces fresh mozzarella cheese, torn
- Roasted cherry tomatoes, or sun-dried tomatoes
- Fresh basil
- Red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 5 minutes.
- Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.
- Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.
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