Ingredients
Equipment
Method
- Preheat your oven to its highest temperature, ideally 500°F (260°C) or as high as it will go. Place a pizza stone or an inverted baking sheet on the middle rack to heat for at least 30 minutes. A blazing hot surface is the secret to a crisp, professional-quality crust.
- On a lightly floured surface, gently stretch and shape your room-temperature dough into a 12-inch round. Don't use a rolling pin if you can avoid it; using your hands helps preserve those precious air bubbles for a better texture. Transfer the shaped dough to a piece of parchment paper.
- Spread the basil pesto evenly over the dough, leaving a 1/2-inch border for the crust. Trust me, a thin, even layer is better than a thick, gloopy one—it prevents a soggy center. Scatter the torn fresh mozzarella pieces over the pesto, then add your cherry tomatoes.
- Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is deeply golden and puffed, and the cheese is bubbling and spotted with brown. Tip from me: rotate the pizza halfway through for even cooking.
- Remove the pizza from the oven and immediately sprinkle with grated Parmesan and a pinch of flaky sea salt. Let it rest for 2-3 minutes—this allows the cheese to set slightly for cleaner slicing. Garnish with fresh basil leaves and pine nuts if using, slice, and serve hot.
Notes
Chef's Tips:
• For the crispiest bottom crust, bake the pizza directly on the stone without parchment for the last 2 minutes (carefully slide the parchment out).
• A common mistake is overloading the pizza with wet toppings, which leads to a soggy center. Less is more!
• Serve with a simple arugula salad dressed with lemon juice and olive oil for a perfect meal.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) if using pre-cooked proteins as toppings.
• Refrigerate leftovers within 2 hours of cooking.