It ain’t easy being cheesy besides making pesto-mozzarella pizza because that’s certainly the easiest and cheesiest!
We are going to keep this blog post short and sweet because the sun is finally out and I am in need of some vitamin D and also looking forward to finishing my book (the suspense is killing me). As mentioned last time, over the last few weeks I ended up with a lot of dough while testing my best ever gluten-free pizza dough recipe. Most of the time I used it how it had been meant to when invented back in the days in Italy as a vessel for leftovers and stuff I found in the fridge or pantry. There is not much that you can’t put on a pizza from anchovies to zucchini. However, the fastest way to Friday night pizza night is a jar of pesto, a ball of mozzarella and a few tomatoes and a glass a red wine.
So you get yourself a ball of pizza dough and pick the one you like best, preferably homemade as it’s really not that hard. The same counts for the pesto and again homemade is best but store-bought is easier, if you wouldn’t put it on your pasta then you will probably neither like it on your pizza. And then some ripe tomatoes, the smaller Campari tomatoes are my favorite as they are sweeter and not mealy. That’s it.
- 1 ball homemade or store-bought pizza dough
- 4 tablespoons pesto Genovese (or your favorite)
- 1 ball fresh mozzarella cheese (227 g / 8 oz.), sliced
- 4 Campari tomatoes, sliced
- Preheat the oven to 230 C / 450 F degrees.
- Roll out the pizza dough until about 6 mm / ¼- inch thickness. Place on a large, greased baking sheet or pizza pan.
- Spread the pesto over the pizza dough, top with mozzarella and tomato slices.
- Bake for 10-13 minutes.