Pesto, Cheese & Fresh Tomato Pizza

Submitted by Nomac0825
Submitted by Nomac0825
Cuisinart original

Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza.


Makes one 14-inch pizza or two 9-inch pizzas, to serve 4


Basic Pizza Dough (See separate recipe) ½ pound firm but ripe plum tomatoes ½ ounce Reggiano Parmesan, cut in ½-inch cubes 2 ounces fresh mozzarella, very well chilled 1½ ounces Italian fontina cheese, very well chilled 3 tablespoons pesto 1 teaspoon extra virgin olive oil Cornmeal for dusting the peel or pan

Nutritional information

Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat 13g • sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g


1. Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. 2. Preheat the oven to 500° F. 3. Bring 6 cups of water to a boil in a medium saucepan. 4. 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. 5. Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the feed tube. Process 15 seconds; leave in bowl. Insert the shredding disc. Use medium pressure to shred the mozzarella and fontina. Remove the cheeses to a bowl; toss to combine and reserve. Insert the slicing disc. 6. One at a time, place the tomatoes in the small feed tube. Use very light pressure to slice. Place the sliced tomatoes on a triple thick layer of paper towels to drain. 7. When the dough has risen, punch down; use as is or divide into 2 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with corn meal. 8. Brush the edges with the olive oil, then using an offset spatula, spread the pizza to ¾ inch of the edges with the pesto sauce, using 3 tablespoons on the 14-inch pizza or 1½ tablespoons on each 9-inch pizza. Sprinkle the pizza(s) with the shredded cheeses. Top with the drained, sliced tomatoes. 9. 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. 10. 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.