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Pesto, Cheese & Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden
make this a great summertime pizza.
Makes two 12 - 14 inch (30 - 35cm) pizzas or four 8- 9 inch (20 - 22cm) pizzas, to serve 6.
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33);
20 minutes plus 12 minutes baking and resting time.
pizza dough (p. 33)
12
ounces (340g) firm but ripe plum tomatoes
1/2 ounce (15g) Reggiano Parmesan, cut in
1/2-inch (1.25cm) cubes
3
ounces (85g) fresh mozzarella, well
chilled
2 ounces (55g) Italian Fontina cheese
4 tablespoons (60ml) pesto
2 teaspoons (10ml) extra virgin olive oil
Cornmeal for dusting the peel or pan
Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20cm)
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F (260°C).
Bring 6 cups (1.5L) of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of
each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately
plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off
each tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the
small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred
the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve.
Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice,
using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min-
utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn-
meal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to 3/4 inch
(2cm) of the edges with the pesto sauce, using 3 tablespoons (45ml) on each 14-inch (35cm)
pizza or 1-1/2 tablespoons (20ml) on each 9-inch (22cm) pizza. Divide the shredded cheeses
evenly and sprinkle on the pizzas. Top with the drained sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place
the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even
baking. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough
are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3
minutes before slicing.
Nutritional analysis per serving:
Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g
sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g
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