Pesto, Cherry Tomato & Mozzarella Pizza

Name: Pesto, Cherry Tomato & Mozzarella Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: Semolina flour, for dusting; One 9-oz (250-g) ball NY Style Pizza Dough; Extra-virgin olive oil, for brushing; Kosher salt and freshly ground pepper; ⅓ cup (80 ml) Classic Basil Pesto; One 6–8 oz (170–225 g) ball fresh mozzarella cheese, sliced and torn into pieces; 6 oz (170 g) cherry tomatoes, halved or quartered if large; Fresh basil leaves

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

With only three toppings, this pizza strikes a delicious balance of creamy cheese, juicy tomatoes, and aromatic herbs. You can swap out the basil pesto for Olive Tapenade, and add dollops of ricotta for equally tasty results.

Ingredients

Semolina flour, for dusting
One 9-oz (250-g) ball NY Style Pizza Dough

Vegetarian
Pizza

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

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