Pizza with Tomatoes and Basil Pesto

Ingredients

Pizza dough 1 pc

Mozzarella cheese 540 g

Tomatoes 3 pcs

Salt to taste

Mayonnaise 120 g

Ground black pepper 1/2 tsp

Fresh basil 480 g

Garlic 1 clove

Parmesan cheese 120 g

Pine nuts 60 g

Olive oil 120 g

In a food processor, combine the basil, garlic, grated Parmesan cheese, and pine nuts. While continuing to blend, add olive oil, salt, and pepper. If the pesto is too thick for your taste, add a little more olive oil. You will end up with more pesto than the recipe calls for. The rest can be stored in the refrigerator.

Preheat oven to 190°C. Place the pizza crust on a baking sheet and bake for 5-7 minutes. Remove from the oven and, while still warm, sprinkle with 250g of grated mozzarella and arrange the tomato slices on top. Sprinkle with a pinch of salt.

In a small bowl, combine the remaining cheese with the mayonnaise, basil pesto, and pepper, mixing thoroughly. Spoon the mixture over the tomatoes.

Bake for 15-20 minutes, until the cheese is melted and the crust is lightly browned. Cut the pizza into wedges and serve.

Enjoy!