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.