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July’s Pizza: Pesto, Tomatoes and Mozzarella

For Mim, this pizza tastes like the epitome of summer – nothing really compares to the layers of tangy tomatoes and pungent basil. For pizza crust recipes (including gluten-free), please go to the Tuesday Market website.

Ingredients
1 recipe of pizza dough (from scratch or the store)
Cornmeal
1 cup pesto (see Tuesday Market Pesto Recipe)
2 large tomatoes (slice into rounds) or a pint of cherry tomatoes (halved)
1-2 large pieces of fresh mozzarella cut into thin slices
Salt and pepper to taste

Directions
1.) Roll out your pizza dough on a cutting board, then transfer it to a pizza stone or baking sheet covered in a fine layer of cornmeal.

2.) Spread a thin layer of olive oil over the top of your crust followed by pesto. Add the cheese layer followed by the tomatoes. Sprinkle salt and pepper over the entire pie.

3.) Place the pizza in the oven at 500 degrees until done (about 15 minutes) or onto a hot grill and cover until done.

Variations

  • Add 1/4 cup chopped or whole kalamata olives.
  • Add 1/4 cup sliced fresh, sauteed or roasted sweet peppers of any kind.
  • Add 1/3 lb sautéed chopped sausage to your pizza.
  • Crack an egg onto your pizza 5 minutes before taking it out of the oven or off of the grill – allow it to cook on top of the pizza.
  • Substitute soft goat or cow cheese for mozzarella.
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