Heirloom Tomato Pesto Pan Pizza Food

HEIRLOOM TOMATO PIZZA WITH PESTO SAUCE

Steps:

• Preheat oven or grill to 450 degrees F.
• Stretch and shape pizza dough to desired size.
• Evenly spread homemade basil pesto over top of dough.
• Arrange heirloom tomato slices over top of pesto layer.
• Dot pizza with cigiline mozzarella
• Sprinkle top of pizza with shredded mozzarella cheese.
• Slide pizza over top of pizza stone in oven or grill using a pizza peel.
• Bake for 20-30 minutes, until cheese has melted and crust has browned on bottom.

HEIRLOOM-TOMATO PIZZA

Steps:

• Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Meanwhile, combine tomatoes and oil; season with salt and pepper. Let stand 1 hour.
• Arrange cheese evenly over dough, leaving a 1-inch border. Top with tomatoes, oregano, and guanciale.
• Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with oil and sprinkle with basil. Slice and serve.