Heirloom Tomato Pesto Pizza
- 16 ounces frozen pizza dough, thawed
- 6 ounces basil pesto, jarred
- 4 ounces cheese, fresh Mozzarella - thinly sliced
- 2-3 heirloom tomatoes, cut into 1/4-inch-thick slices
- red pepper flakes
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Allow the thawed dough to stand at room temperature for 30 minutes before handling.
Place a pizza stone in the oven and preheat the oven to 500 degrees. (Alternately you can use a baking sheet if you don't have a pizza stone)
Shape the dough into a 14-inch circle. Carefully remove the hot pizza stone from the oven. Sprinkle some cornmeal on the stone to prevent the dough from sticking, then arrange the dough on the pizza stone. Spread the pesto evenly all over the dough. Top evenly with the mozzarella slices and tomato slices. Sprinkle with salt and a few dashes of red pepper flakes.
Bake for 12-15 minutes, or until the crust is browned and crisp. Use a pizza cutter to cut into 12 slices and serve.