There are few things I love more than pizza. When I know I’m having pizza for dinner, a little internal happy dance goes on in my mind throughout the day just thinking about it. Well, last night was no exception. We decided to do a classic margherita pizza, adding a thin layer of pesto to use up the rest of what we had lying around the kitchen. Instead of buying a Boboli crust, which is what we normally do for our homemade zas, we opted for pizza dough from Gateway Market. I usually don’t use dough since I have a serious issue with rolling it out into a normal, thin circle. But we went a bit crazy and tried it, and the crust ended up being the best part of the pizza! We have a pizza stone, and I think that honestly makes all the difference. The crust crisped up perfectly, while the rest of the pizza was cooked through. Check out the recipe below for a simple weeknight pizza meal!
- Pizza dough (or store-bought crust)
- Fresh mozzarella
- Fresh basil
- Heirloom tomatoes (I’ve been dying to try the yellow heirlooms!)
- Olive oil
- Pesto, optional
- Preheat oven to 450 degrees F. Roll out pizza dough on pizza stone (sprinkle stone lightly with flour so dough doesn’t stick!). Set aside.
- Cut mozzarella and tomatoes into thin slices. Chop basil.
- Drizzle dough with olive oil and a thin spread of pesto, if desired. Layer mozzarella, tomatoes, and basil onto dough. Bake in oven for 25-30 minutes, or until dough is crusty (check the middle!)
What’s your favorite pizza combo?