Pesto Tomato Pizza



You need:
Pizza crust
Pesto sauce
2 tomatoes, sliced
2 cups of your favorite pizza cheese (I like the Mozzarella, Asiago, and Provolone blend.)

Pizza Crust (Thanks, Jamie!)

1 packet active dry yeast
1/4 tsp sugar
3/4 cup warm water
1 3/4 cup all-purpose flour
1/2 tsp salt


Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a seperate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well. Turn dough onto a floured surface and knead for 2 minutes. Coat hands with olive oil and pat dough into a ball. Working from the edges to the center, press dough into a 12" circle. Place dough on a lightly greased pizza pan or baking stone and stretch dough to edges, leaving dough a little thicker around the edges.

Bake 8 minutes or until slightly golden and puffy. Meanwhile, make pesto:

1 cup firmly packed fresh basil leaves
1/2 cup grated parmesan cheese
2 tablespoons pine nuts
1/4 cup olive oil
1 clove garlic

Place everything into blender or food processor. Cover and blend on medium speed for about 3 minutes, stopping occasionally to scrape sides, until smooth.

Spread pesto on crust.

Top with tomato slices and your favorite shredded pizza cheese. Bake for an additional 12 minutes, or until cheese is melted and pizza top is golden and bubbly.