From Once Upon a Chef
Pesto Pizza with Fresh Tomatoes & Mozzarella
- Makes
- 4
- Ingredients
- 13
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Ingredients
- 3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
- 2 tablespoons extra-virgin olive oil
- 2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
- 1¾ teaspoons salt
- 1 cup warm water
- 2 teaspoons cornmeal, (for dusting the pan)
- ½ cup good quality store-bought or homemade pesto,
- 8 oz whole milk mozzarella cheese ((not Buffalo mozzarella), thinly sliced or grated)
- 2 vine-ripened tomatoes
- ¼ cup grated Parmigiano-Reggiano
- ¼ teaspoon salt
- Freshly ground black pepper
- ¼ cup gently packed fresh basil leaves, (torn)
Nutrition · per serving
- Calories
- 950 kcal
- Fat
- 57 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 1663 mg
- Protein
- 32 g
- Cholesterol
- 60 mg
- Carbohydrate
- 80 g
- Saturated fat
- 10 g
As published by Once Upon a Chef.
The method
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