Tomato-Basil-Pesto Pizza

This pizza is incredible! I think this is all I want to eat for the rest of my life.

Bonus: it’s easy, easy, easy to make! You have six ingredients: pizza dough, pesto, basil, tomatoes, mozzarella, and parmesan.

Before being baked. You can see all the ingredients!

Yum!

Pizza Dough from The Better Homes and Gardens Cookbook

This recipe makes enough dough for 2 pizzas.

2 ½ to 3 cups AP flour
1 package active dry yeast
½ tsp salt
1 cup warm water (120F to 130F)
2 Tbs olive oil

In a large mixing bowl, combine 1 ¼ cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.

Tomato-Basil-Pesto Pizza from The Pioneer Woman

1 Recipe Prepared Pizza Dough (Store-bought is fine)
1 jar Pesto
Fresh Mozzarella
Roma Tomatoes
Fresh Basil Leaves
Fresh Parmesan Cheese

Preheat the oven to 500 degrees.

Press the pizza dough into a sheet pan (you can also use a pizza stone or grill).

Smear the pesto over the pizza dough. Cover with thin layer of basil leaves. Next, lay thin slices of Roma tomatoes over the basil. Slice the mozzarella thin enough to cover the pizza thoroughly and place on top of tomatoes. Grate some fresh Parmesan cheese over the entire pizza.

Bake the pizza according to the crust directions. (For me–I baked it for about 12 minutes)

When I made this, I misread the recipe. I haven’t tried it this way, but apparently you are supposed to make this either with basil, tomato, and mozzarella or with pesto, tomato, and mozzarella. Not basil and pesto together! I just threw everything on and it tasted great. Check out The Pioneer Woman’s taste test to see what she says.