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Plum Tomato and Pesto Pizza

Plum Tomato and Pesto Pizza with Fresh Mozzarella

Homemade pizza crust topped with a fresh tomato sauce, fresh mozzarella, plum tomatoes, and basil pesto.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours 20 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

  • Bread Machine
  • Food processor
  • 2 Pizza Stones
  • A Pizza Peel

Ingredients
  

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tsp. active dry yeast
  • 6 plum tomatoes, with the stems cut out
  • 1 tbsp. each butter and extra virgin olive oil
  • 2 tbsp. minced garlic
  • 1 cup minced onion
  • 2 tbsp. red wine
  • 1 bay leaf
  • ½ cup chicken stock
  • 3 basil leaves
  • ½ tsp. sugar
  • ¼ tsp. kosher salt
  • 4 cups shredded fresh mozzarella cheese
  • 3 cups sliced plum tomatoes
  • 2 cups fresh basil leaves
  • 2 cloves fresh garlic
  • 2 tbsp. pine nuts
  • ½ cup Parmesan cheese
  • ¼ tsp. each black pepper and kosher salt
  • ⅓ cup extra virgin olive oil

Instructions
 

  • Begin by making the pizza dough: Add the water, one tablespoon of oil, flour, honey, salt, and yeast in the order suggested by your bread machine. Select the dough cycle, and press start.
  • While the dough rises, make the pomodoro and pesto sauces. For the pomodoro sauce: In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their skins have loosened. Drain and peel the tomatoes, and chop them up.
  • In a large Dutch oven, heat the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes, wine, bay leaf, chicken stock, basil, sugar, and a half teaspoon of kosher salt.
  • For the Pesto Sauce: In a food processor, place the basil, garlic, Parmesan, pine nuts, and a quarter teaspoon each of kosher salt and black pepper. Process until they're all ground up. Then, with the motor running, drizzle in a third a cup of oil.
  • Preheat the oven at 425 degrees, and heat the pizza stones for thirty minutes.
  • Place parchment paper on the pizza peels, and using your fingers press each ball of dough into a twelve inch circle. Brush each circle with olive oil, and cover loosely with plastic wrap. Let rise for thirty minutes. Then bake for 15 minutes.
  • Remove the pizza from the oven, and spread the pomodoro sauce on each pizza. Add the cheese and then the sliced tomatoes. Bake for five more minutes, or until the cheese melts, and then drizzle with pesto.
Keyword pesto, pesto pizza, Pizza, tomatoes
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