Pizza Margherita

With so few ingredients, a Margherita pizza is a lesson in restraint: it should showcase the best components. Though not traditional, I can’t resist slathering the dough with pesto (easily found at the grocery store), which amps up the basil quotient in a much bigger way than a few leaves of basil on top could ever do. Top with vine-ripened tomatoes and fresh mozzarella for a perfect pizza.