Homemade Heirloom Tomato Pesto Pizza Recipe

Toppings:

• 1 to 2 Medium Heirloom Tomatoes
• 1/2 Cup Pesto
• 1/2 Cup Shredded Mozzarella Cheese
• 1/4 Cup Parmesan Cheese
• 8 Leaves Fresh Basil

Pizza Dough (Bob’s Red Mill Recipe)

Ingredients:

• 2 tsp Active Dry Yeast
• 1 tsp Sugar
• 3/4 cup Warm Water
• 1 Egg
• 1 Tbsp Olive Oil
• 1-1/2 cups Gluten Free All Purpose Baking Flour
• 2 tsp Xanthan Gum
• 1/2 tsp Sea Salt

Instructions:

1. Prepare the Pizza Dough:
   • Preheat the oven to 425°F and grease a 10- to 16-inch pizza sheet.
   • In a large bowl, combine yeast, sugar, and warm water. Let it stand for about 5 minutes.
   • In a separate bowl, combine the dry ingredients.
   • Add the egg and olive oil to the wet ingredients, then gradually add the dry ingredients. Mix with a hand mixer for about a minute until well combined, adding a teaspoon of water if needed to help the dough come together.
   • Scoop the dough onto the greased pizza sheet. Wet your hands with water and spread the dough evenly over the sheet, smoothing it out. For a thicker crust, let the dough rise for 10 to 15 minutes.
   • Bake the crust at 425°F for 10 minutes.
2. Assemble the Pizza:
   • Carefully remove the partially baked crust from the oven.
   • Spread the pesto evenly over the crust, followed by the shredded mozzarella cheese.
   • Slice the heirloom tomatoes and arrange them on top of the cheese.
   • Sprinkle the Parmesan cheese over the tomatoes.
   • Place the pizza back in the oven and bake for an additional 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbly.
3. Serve and Enjoy:
   • Once baked, remove the pizza from the oven and garnish with fresh basil leaves.
   • Slice and serve hot. Enjoy this delicious homemade Heirloom Tomato Pesto Pizza!

Pizza Dough (I use Bob’s Red Mill recipe) 

https://www.bobsredmill.com/recipes/how-to-make/gluten-free-all-purpose-pizza-crust/