For you purists out there, here is a more traditional pizza….
Being that it is January, my tomato and basil selections are extremely disappointing. So I’m using canned tomatoes and store bought pesto. In the spring, when my Basil plants are big and happy, we’ll talk more about pesto.
For more details about pizza dough and baking pizza, please check out my Thai Chicken Pizza post. Enjoy!
Pizza Dough (for one pizza)
- 1 C. flour
- 1/2 tsp. yeast
- 1/4 tsp. salt
- 1/4 – 1/3 C. warm water
Combine flour, yeast and salt in the bowl of a stand mixer. Slowly add water until you reach desired consistency. Turn to “stir” and knead for 7 – 10 minutes. Dump into oiled bowl and cover with plastic wrap. Allow to rise for until doubled in volume. Punch down dough, and divide into balls (one for each pizza). Cover until ready to use.
Tomato & Pesto Pizza
- Pizza dough
- Diced tomatoes, fresh or canned
- 2 – 3 T. pesto, fresh or store-bought
- mozzarella cheese, freshly grated
Preheat gas grill and pizza stone on high heat. Spread dough out on a floured pizza peel. Shimmy, to ensure it is not sticking. Spread the pesto evenly around the crust. Scatter the tomatoes and cheese evenly. Transfer to the pizza stone, and lower heat to medium. Allow to cook for 10 -12 minutes, until cheese is bubbly and dough is cooked through. Transfer back to the peel. Allow to cool for 5 – 10 minutes before cutting.