Diavola Pesto Pizza
-
prep time
15 mins
-
cook time
8 mins
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total time
25 mins
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servings
4
INGREDIENTS
1 pound refrigerated pizza dough, room temperature
½ cup canned crushed tomatoes, preferably San Marzano
½ cup fresh basil, divided
¼ cup prepared jarred pesto
4 ounces fresh mozzarella, sliced
¼ cup thinly sliced pepperoni, soppressata or Calabrese salami
¼ cup chopped jarred calabrian chiles or 1 teaspoon crushed red chili flakes
2 tablespoons Pompeian Squeeze Robust Extra Virgin Olive oil
PREPARATION
- Place a pizza stone or steel on the middle rack and set oven to 500°F. Let preheat 30 minutes.
- Lightly flour a large piece of parchment paper*. Dust hands with flour and stretch dough into a 12-inch circle; place on prepared parchment paper.
- Roughly chop ¼ cup basil and combine with the crushed tomatoes, salt and pepper in a small bowl. Spread the sauce over the dough, leaving a 1 inch border around the edges, then top with dollops of pesto. Cover with mozzarella cheese and pepperoni and bake until crust is golden brown and cheese is melted, about 8 minutes.
- Tear remaining ¼ cup basil leaves. Add torn leaves to the pizza then garnish with spoonfuls of calabrian chiles or crushed red pepper. Drizzle with olive oil, then slice and serve.
*Choose parchment that is safe for baking at high temperatures
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