If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
So fricking simple and delicious – a great reason to keep pesto in the fridge. It’s super easy and quick, and by quick, I mean in about a minute. Makes 1 Pizza
One 7 oz container pesto sauce (you’ll use about half)
1/4 -1/2 teaspoon crushed red pepper
1 fresh mozzarella cheese ball (broken up in smallish pieces)
Olive oil
Kosher salt & fresh ground pepper to taste
Directions
Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
Spread cornmeal on baking sheet and lay the pizza dough on top
Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
Next sprinkle red pepper and top with mozzarella
Drizzle a little olive oil on top, season with salt and pepper to taste
Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
