Pesto Margherita Pizza
yield: 1
total time: 35 minutes
Ingredients
- 1/4 cup pine nuts toasted
- 2 garlic cloves peeled
- 3 cups fresh basil leaves firmly packed
- 3/4 cup extra virgin olive oil
- 3/4 cup parmigiano reggiano cheese grated
- kosher salt
- freshly ground pepper
- 4 ounces plum tomatoes cut into 1/4-inch-thick slices
- all-purpose flour for dusting
- 1/2 batch pizza dough food-processor, see related recipe at left
- 8 ounces mozzarella cheese buffalo, cut into 1/4-inch-thick slices
- kosher salt
- freshly ground pepper
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