This is based on the traditional Italian caprese salad, which combines basil, tomatoes, and mozzarella. It's vegetarian-friendly and a healthier change of pace from your average workaday pepperoni/sausage pizza.
- 1 1/2 cups pesto (buy it in a jar or use this recipe to make your own, it's not hard)
- 6 oz. fresh mozzarella, also called "buffalo" mozzarella. It's white and softer than regular mozzarella, and can usually be found in the deli section with the other cheeses. Yeah, it's a bit more expensive, but worth it. If you can't find it, regular ol' mozzarella will do in a pinch.
- 1 or 2 fresh tomatoes
- Pizza crust
Spread pizza crust evenly with pesto. Slice fresh mozzarella and tomatoes and arrange on top. Bake according to pizza crust instructions, or until cheese browns and tomatoes are a bit crinkly-looking. If the toppings look like they are swimming in soup, it needs to bake longer (but keep in mind that the pizza will "solidify" as it cools).
Eat and enjoy!
Optional toppings: Try a sprinkling of freshly grated Parmesan, pitted kalamata olives, or roasted red peppers, sliced into strips. If you have any fresh basil leaves lying around, they make a good garnish after the pizza is baked. Mmmm!
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