Tomato, Pesto and Mozzarella Pizza

[Guest guest]

Tomato, Pesto and Mozzarella Pizza

 

Makes 8 slices

 

You can put seeded, sliced tomatoes directly on this

pizza, but roasting them first–as we do here–makes for

a more concentrated tomato flavor without the excess

moisture. Serve this at the height of tomato season,

with fresh corn on the cob. If you prefer, omit the

mozzarella cheese and sprinkle pizza with nondairy

Parmesan when it comes out of the oven.

 

1 batch Push-Button Pizza Dough (August '00, p. 42)

Olive oil

4 ripe large tomatoes, cut into 1/4-inch-thick slices

1/2 cup purchased or homemade pesto

1/2 to 1 cup shredded mozzarella cheese (2 to 4 oz.)

1 or 2 Tbs. chopped fresh parsley

Prepare pizza dough as directed. (August '00/p. 42)

 

While dough is rising, preheat oven to 350°F. Oil

large, preferably nonstick baking sheet with sides.

Arrange tomato slices in prepared pan; they’ll be

crowded. Dust with salt and freshly ground pepper to

taste. Roast until softened, about 25 minutes.

Transfer pan to wire rack to cool; set aside.

 

Prepare grill, leaving one side unlit. Lightly oil 2

large baking sheets. Gently punch down dough, divide

in half and knead each half into a ball. Place dough

balls on lightly floured surface, cover with plastic

wrap and let rest 8 minutes. Using rolling pin, roll

each ball into 9-inch circle, about 1/4 inch (scant)

thick. Transfer to prepared baking sheets and lightly

brush entire surface with oil. Cover with plastic wrap

and let rest 10 minutes.

 

Carefully lift each dough circle off baking sheet and

place on hot side of grill. Cook undisturbed 1 1/2 to

2 minutes, so bottom has a chance to set; top of dough

will bubble.

 

Using large spatula, flip dough over onto same hot

side of grill and cook 1 to 2 minutes. Slide crusts to

cooler area of grill. Evenly spread pesto over crusts,

top with tomato slices and sprinkle with mozzarella.

Close grill and cook, periodically moving pizzas

around to keep charring to a minimum, 3 to 4 minutes.

Transfer pizzas to cutting board, sprinkle with

parsley, slice and serve.

 

PER slice: 222 CAL; 7 G PROT; 10 G TOTAL FAT (3 SAT.

FAT); 25 G CARB.; 10 MG CHOL; 671 MG SOD.; 2 G FIBER

 

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