Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins
- 1 Boboli Thin Crust Pizza Crust
- 2 cups fresh basil leaves
- 1 clove garlic, chopped
- ¼ cup pine nuts
- ⅓ cup Parmesan cheese, plus more for topping
- ⅔ cup + 2 tbsp olive oil
- Salt and pepper to taste
- 4 roma tomatoes, sliced
- 1 cup shredded Mozzarella cheese
- Add the yeast, sugar and water to a large bowl and stir (preparing the dough in a stand mixer with hook attachment is much easier!). Let rest 5 minutes until the yeast is foamy, then add the salt and 2 tbsp olive oil and stir.
- Add the flour a little at a time, stirring it in until blended well.
- Once all of the flour is added, knead the dough on a floured surface or in the stand mixer for 10 minutes.
- Place the dough back into the bowl and cover. Set it in a warm place and allow the dough to rise for 2 hours.
- Prepare the pesto in a food processor or blender by adding the basil, garlic, nuts, Parmesan cheese, salt, pepper and olive oil. Blend until smooth.
- Once the dough has doubled in size, roll into a large circle on a floured surface.
- Divide the dough in half (for thin crust pizzas) and transfer to greased pizza pans and spread the pesto sauce on top.
- Add the sliced tomatoes, mozzarella cheese and Parmesan cheese on top.
- Bake in the oven at 425 degrees F for 15 minutes.
Makes 2 thin crust pizzas or 1 thick crust pizza
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/pesto-tomato-pizza/
3.4.3174