|Out of the oven|
I have been spending a lot of time learning all of the new technology on my much needed new computer. I decided that I needed a break and some fresh pizza, so I cooked this fresh tomato and pesto pizza.
I started by making my dough with my all-purpose dough recipe, this recipe will yield three pizzas so if you’re only making one you’ll have to cut it.
Here is what I used:
3 medium tomatoes (diced)
½ lb. fresh mozzarella cheese (diced)
¼ cup mushrooms (diced)
3 cloves of garlic (minced)
4 to 5 tablespoons of pesto
Salt and pepper to taste
1 tablespoon Italian seasoning
6 fresh basil leaves
Fresh grated Parmesan and Romano cheese
I diced my tomatoes, mozzarella, and mushrooms in a bowl then added the garlic, salt, pepper, and Italian seasoning. I tossed everything together and set the bowl aside.
|Fresh tomatoes and cheese in the bowl|
I greased a 14” round pizza pan and spread out my dough, then added my mixture on top. Starting in the middle I added a tablespoon of the pesto and spread it working my way out, and continued with the remaining pesto. It wasn't perfect but who is?
Then I added the fresh basil leaves, and grated the Parmesan and Romano cheese on top, just enough to cover.
|Read for the oven|
I baked this on the middle rack at 450 degrees for 15 minutes, and then moved to the bottom rack for another 5 minutes. Times may vary, I just wanted to make sure the bottom was nice and brown and crispy.