Ingredients
Equipment
Method
- Preheat your oven to 500°F (260°C).
- For the Margherita Pizza: Spread the pizza sauce evenly over the dough. Arrange the sliced fresh mozzarella and cherry tomatoes on top. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven, scatter fresh basil leaves and red pepper flakes over the pizza. Drizzle with extra-virgin olive oil and serve.
- For the Peach & Basil Pizza: In a small bowl, combine 1 tablespoon of extra-virgin olive oil and the minced garlic. Brush this garlic oil mixture onto the pizza dough. Place the sliced fresh mozzarella and peach slices over the dough. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven. Dollop spoonfuls of pesto onto the pizza, then top with fresh basil leaves and red pepper flakes. Drizzle with olive oil and serve.
- For the Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto over the pizza dough. Sprinkle the grated smoked mozzarella cheese and arrange the sliced roasted red peppers on top. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven. Add dollops of more pesto, fresh mint leaves, and red pepper flakes to the pizza.
Notes
You can prepare your pizza dough ahead of time and let it rest in the refrigerator for up to 3 days. For a crispier crust, use a pizza stone or preheat a baking sheet in the oven.