Tomato-Basil Pizza: Difference between revisions
From Recipes
Jump to navigationJump to search
New page: {{RecipeSummary |PrepTime=30 min |CookTime=8-11 min (more if using a pizza stone) |Source=''[http://thepioneerwoman.com/cooking/2008/06/tomato-basil-pizza-two-ways-an-experiment/ The Pione... |
|||
| Line 28: | Line 28: | ||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Pizza]] | |||
[[Category:Tomatoes]] | [[Category:Tomatoes]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Revision as of 21:57, 20 January 2011
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 8-11 min (more if using a pizza stone) |
| Source | The Pioneer Woman Cooks |
| Yield / serves | 3-4 servings (15" pizza) |
| Rating | Delicious |
Ingredients
- 1/2 recipe [Pioneer Woman's Pizza Dough | pizza crust]
- extra virgin olive oil
- ~1 c pesto
- kosher salt
- 1 lb fresh mozzarella cheese, sliced thin
- Roma tomatoes
- grated Parmesan cheese
Preparation
Preheat the oven to 500°F.
Prepare the pizza crust. Bake the crust for 8-10 minutes before adding any toppings.[1]
Smear the pesto over the pizza crust and sprinkle lightly with salt. Slice the mozzarella thin enough to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella. Grate some fresh Parmesan cheese over the entire pizza.
Bake for 8-11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Cut into wedges or squares and serve immediately.
Notes
- ↑ Baking the crust with all the toppings on it may result in an under-baked crust. I find that it works just as well to pre-bake the crust before adding the toppings.
