This blog entry was so impromptu, it was late last night, the light was meh and I was EXHAUSTED after working all day and working out. None the less, I told myself “Anna, don’t be lazy! This is the first time since last summer you are making pizza… you MUST blog it!” So with that verbal courage, I grabbed my camera and snapped a few photos.
Back in July I wrote a post and made a video on How to make Pesto. Today’s post shows you another use for the yummy sauce (The sauce I used was indeed left over from the video I made 🙂 ).
- 1 bag of Pizza Dough (I buy it from Trader Joe's)
- 1 medium tomato
- 1 small tub of little mozzarella balls (we used the Blue Ridge Dairy fresh Mozarella balls. So good! Its local and it can be found at Whole Foods in Springfield)
- Cut the dough in half if you wish to make 2 individual pizzas or if you want to make on big pizza don't cut it. Follow the preparation instructions on the dough and make sure you have a large surface to work with. You will also need to sprinkle that surface with flour so that the dough doesn't stick. Now you don't have to toss the dough in the air like Adam, but that is how he chose to make the pizza 😉
- Preheat the oven (follow cooking instructions on pizza dough package. We preheat ours to 400F). Cut the mozzarella balls into small bite size pieces and then dice the tomato.
- With a rolling pin spread the dough out til it has the desired crust thickness you want. Spray a cookie sheet with non-stick oil spray. Place the dough on the cookie sheet and evenly spread the pesto on the dough followed by the mozzarella and tomatoes. Sprinkle the desired amount of pine nuts on the pizza (we like a lot so that is why I didn't include measurements).
- Place the pizza in the oven for the recommended amount of time on the pizza dough package (we baked ours until the crust was a nice golden color, about 10 minutes).
- Slice the pizza and enjoy!