Now that you can make your own pesto (you’ve all been doing your homework from last time, right?), here’s something easy to do with it. I guess I made this one up, in that I didn’t follow a published recipe, but pizza crust + pesto + tomatoes + cheese is hardly rocket science. Throw anything else on there you like. Go ahead, see if I care.
I mainly make this in the summer when I don’t feel like sweating over the stove, or when I have leftover canned tomatoes to use up (Trader Joe’s only sells diced ones in 28-ounce cans, so this is fairly often).
Dough for one pizza (about 1 pound)
1 batch pesto (about ¾ cup)
2 sliced fresh tomatoes, or about 14 ounces diced canned tomatoes (drained)
Shredded mozzarella cheese to taste
1. Preheat oven to 450 degrees.
2. Roll out dough to fit on a baking sheet (or pizza stone, or whatever). Spread pesto evenly over dough, lay tomatoes on top, and sprinkle with cheese.
3. Bake until crust is browned.
Serves: 4
Time: 30 minutes
Leftover potential: Medium.
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