Method

Preheat oven to 500°F (250°C).  Place the pizza stone or unglazed clay tiles on bottom of gas oven or lowest rack of electric oven.

Use a sharp knife to divide the dough ball into 3 equal pieces.  Shape each into a ball, and flatten to form a disc.  Using fingers or rolling pin, stretch out each disc to 12-in. (30 cm.) rounds and very thin - about 1/12 in (o.5cm).

Lightly dust pizza peel with flour or cornmeal. Place on 12-in. (30-cm) disc of pizza dough on peel and spread 1/4 cup pesto over the dough, leaving 1/2-in. (1-cm) border around the edge. Arrange 6 to 8 slices of tomato and sprinkle 1/2 cup shredded mozzarella on top.  Gently shake pizza from the peel to the stone or tiles.  Bake 4 to 6 minutes, until cheese is melting and crust is puffy around edges and crispy on the bottom.  Slide the peel back under the pizza to remove from oven.  Repeat with remaining 2 pizzas.

Makes three 12-in. (30-cm) pizzas.  Serves 6

Reprinted with permission from ©Quintet Publishing Ltd.,  500 Pizzas and flatbreads, published by Sellers Publishing click for book review

 

more bread        more pizza     more chef and cookbook recipes        more pesto recipes