• Remove prepared pizza dough from the refrigerator and place on counter for 30 minutes before using and place pizza stone in cold oven with oven rack in bottom position. Turn heat to 450 degrees and allow stone to heat for at least a half hour before placing dough on stone.

Pesto Prep:

• Pulse garlic in food processor.
• Add basil leaves, cheese, salt, pepper and pine nuts.
• Puree in processor, slowly adding olive oil till desired consistency. To store extra pesto simply place in s a small container, drizzle olive oil over pesto to completely cover (prevents oxidation) and cover. It will last up to a week in the fridge.

Pizza prep:

• After dough has rested on the counter for 30 minutes, place on a floured surface, use rolling pin to roll pizza dough into 8-9 inch pie.
• Place dough on pizza paddle covered with a thin layer of corn meal.
• The corn meal allows the pizza to slide off paddle and onto stone.
• Spread a thin layer of fresh basil pesto on dough leaving 1” around the edge for crust.
• Place sliced fresh mozzarella cheese on top of pesto and then add a layer of thinly sliced tomatoes. Sprinkle with sea salt and red pepper flakes.
• Bake for 8-9 minutes or until crust is crispy.
• Remove from oven and allow to sit for a minute before slicing. Repeat with second pizza.