I love to make this pizza in the summertime when the tomatoes are ripe off the vine and as sweet as can be. Eat it hot out of the oven, or try it the way I like it: Allow it to cool for a few minutes and drizzle some balsamic vinegar and extra-virgin olive oil over the top.
Cooking Methodbaking, grilling
Total Timeunder 2 hours
Recipe Courseappetizer, main course
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturecrisp, garlicky, herby
Type of Dishpizza
- 6 ounces Pizza Dough
- 1 tablespoon Chili and Garlic Oil
- 2 tablespoons Pesto
- 1 Roma tomato, ends trimmed, cut into 6 slices
- 4 ounces grilled or sautéed vegetables of your choice, cut into bite-size pieces
- ½ teaspoon minced fresh oregano leaves
- ½ teaspoon minced fresh thyme leaves
- 2 or 3 fresh basil leaves, cut into chiffonade
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
On a lightly floured surface, stretch or roll out the dough to a 8-inch round and brush the inner circle with the Chili and Garlic Oil. Bake the dough until it is very lightly brown, about 5 minutes.
Carefully remove the dough from the oven and while it is still on the peel or rimless baking tray, brush the dough with the Pesta, arrange the sliced tomatoes on the pizza, and top with the grilled vegetables, oregano, and thyme. Return the pizza to the oven and bake until crust is nicely browned, 6 to 7 more minutes.
Carefully remove the pizza from the oven and transfer onto a firm surface.
To serve, garnish with the basil, cut into slices, and serve immediately.
2000 Wolfgang Puck