Experimenting with different pizza toppings is a great way to get kids involved in the kitchen. My recent experiment with Fig, Gorgonzola & Caramelized Onion Pizza had my 12-year-old somewhat troubled. While not generally a picky eater, she must have sensitive taste buds. She is hyper sensitive to strong flavors. As soon as she could talk she would yell, "Spicy, spicy, spicy!" whenever we would brush her teeth with traditional mint flavored toothpaste. Thank goodness there are bubble gum and fruity flavored toothpastes marketed to kids!
We have a tradition of making our own pizzas to our liking, so my daughter opted to build half of the eight doughs into Pesto, Tomato and Mozzarella Pizzas.
A variation to Pizza Margherita, this pizza is a bit more bold due to use of pesto as the "sauce." You may want to add fresh basil and extra virgin olive oil after baking for some added deliciousness. Enjoy!
PESTO, TOMATO AND MOZZARELLA PIZZAS
- One recipe Basic Pizza Dough or 1 pound store purchased pizza dough
- 1/3 cup prepared pesto (more or less to suit personal taste)
- 3-4 Roma tomatoes, thinly sliced
- 4 oz. fresh mozzarella cheese, thinly sliced
- fresh basil (optional)
- extra virgin olive oil (optional)
- Preheat oven to 425F.
- Divide dough into eight equal portions. Roll each portion into 6-inch rounds and place on parchment lined cookie sheets.
- Top each dough with pesto (approximately 2 teaspoons each), tomatoes and fresh mozzarella.
- Bake 8-12 minutes or until done.
- If desired, top baked pizzas with fresh basil and olive oil.