Ingredients
Servings: 4
- 350 g pizza dough
- 50 g Parmesan cheese, grated
- 12-14 tomatoes, sliced
- 1 ball buffalo mozzarella, chopped
- 2-3 tablespoons basil pesto, store-bought
Instructions
Step 1
Preheat the oven to 200°C (400°F) on the convection setting. Roll out the dough with a rolling pin into a rectangular shape, folding up the edges slightly to form a border.
Step 2
Sprinkle with Parmesan cheese and cover with tomato slices, overlapping them slightly. Cover the entire base. Season with salt and bake on a pizza stone for 20-25 minutes, or until the dough is golden brown, puffed up, and the tomatoes are slightly caramelized.
Step 3
Remove from the oven, scatter the mozzarella on top, drizzle with a little pesto, cut into triangular pieces, and serve immediately on a wooden pizza paddle.