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Makes one 14-inch pizza
Saturday night is typically pizza-making night for my family, and one of the standard features of these evenings is pizza with pesto and fresh tomatoes. I use a good store-bought pesto, and, although I once made the dough in my bread machine, I now purchase excellent dough at our local Bertucci's restaurant and keep plenty on hand in the freezer travel mugs wholesale. The dinner is simple and delicious.

A pizza stone is a worthwhile investment if you're partial to pizza with a crisp crust that doesn’t droop. For this recipe we used a large pizza stone (about 14 inches across). But don’t despair if you don't have one; we also achieved good results when we baked the pizza on a baking sheet.
Ingredients

6 ounces grated fresh mozzarella (about 1? cups)
3 plum tomatoes
1 pound pizza dough (thawed if frozen)
all-purpose flour for dusting
3 tablespoons basil pesto

Special equipment:

a large pizza stone (at least 14 inches across)
a baker's peel

Preparation

At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.

Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat tablet plan. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.

Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone Singapore company formation, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.

Cut pizza into slices and serve immediately.