Pesto Pizza

1. If you are using homemade pizza dough prepare and let it rise the night before you want make the pizza. And if you are using store-bought dough, let it thaw out the night before in the fridge.
2. Pre heat the pizza stone set to 500 degree F.
3. Cut the tomatoes in 1/8 inch slices and keep aside.

Pesto Sauce

1. Heat 2 tbsp. olive oil in a pan over medium heat and add chopped garlic. Sauté the garlic for 15 seconds, until the rawness in gone to seat it. Remove pan from heat to cool it down.
2. Add basil, garlic with oil, olive oil, pine nuts, parmesan and lemon juice in a food processor and pulse into a thick mixture.
3. The pesto should not be too runny, but spreadable. If sauce is too thick, add more olive oil.
4. Pour the sauce into a bowl, season with salt and keep aside.

Pesto Pizza

1. Divide the dough into 4 equal balls.
2. Dust flour in a clean kitchen counter and roll out the dough into a 3 inch ball. Then start stretching the ball into a 9 inch circle with your hands.
3. Transfer the dough onto a floured baker’s peel carefully.
4. Spread the pesto sauce evenly on the pizza rounds, leaving a 1 inch border on the corners.
5. Sprinkle the grated provolone evenly and arrange tomatoes and mozzarella slices.
6. Season the top with salt, pepper and red chili flakes.
7. Transfer the pizza on the preheating stone in the oven and bakes for 10-15 minutes; or until the dough is crisp and brown and the cheese is sizzling.
8. Take out on a cutting board with a baker’s peel and serve immediately.

Trivia

• The first ever pizza was prepared by Raffaele Esposito in the honor of Queen consort of Italy, Margherita of Savoy. The Margarita Pizza people enjoy today is named the queen and has the colors of the Italian flag.