Sunday, March 4, 2012
Pesto Pizza with Tomatoes and Black Olives (12-inch)
This pizza was inspired by a slice I enjoyed at a Philly suburban pizzeria many years ago. The restaurant is no longer there, but I never forgot that delicious pizza, so I just had to recreate it. The result was even better than what I remembered.
The two kinds of tomatoes - fresh and sun-dried - complement the pesto and black olives beautifully. Mozzarella cheese adds a mellow, comforting touch.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
3 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
1 1/2 tablespoons grated Parmesan cheese
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese.
Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes and olives.
Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings