Once again, there is nothing that says one must put tomato sauce on a pizza. This is quite good, and will make 2 pizzas. You'll need:
Prep Time: 90 minutes
Cook Time: 20 minutes
Ingredients:
- About a pound (500 g) pizza dough
- 1/2 pound (250 g) Provolone cheese, diced
- 1/4 pound (100 g) commercially prepared pesto sauce
- 2-3 plum tomatoes, chopped, seeded, and drained
- Olive oil
- Salt
Preparation:
Divide the dough in half. For each pizza:
Pull the disk and put it in a lightly oiled 11-inch (25 cm) pizza pan unless you are using a pizza stone or a wood fired oven. Let it rest for a half hour, and then bake it for 20 minutes in a 400 F (200 C) oven, or for about 3-5 in a pizza oven. Remove it, sprinkle the cheese over it, and bake it for another 5 minutes in a conventional oven, or another 2 in a pizza oven. Spread the pesto sauce over it, dot it with the fresh tomato, and serve at once.
Note: Feel free to use home made pesto sauce if you'd rather.
Pull the disk and put it in a lightly oiled 11-inch (25 cm) pizza pan unless you are using a pizza stone or a wood fired oven. Let it rest for a half hour, and then bake it for 20 minutes in a 400 F (200 C) oven, or for about 3-5 in a pizza oven. Remove it, sprinkle the cheese over it, and bake it for another 5 minutes in a conventional oven, or another 2 in a pizza oven. Spread the pesto sauce over it, dot it with the fresh tomato, and serve at once.
Note: Feel free to use home made pesto sauce if you'd rather.
