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Ultimate Pesto Pizza
Contributed by: Melinda
I suspect everyone loves pesto sauce and of course, it's just as good on bread as pasta. We've probably all also had a pesto pizza, but not this one! This is so delicious, I can't stop thinking about it. I'm tempted to make another one today... Be sure not to over-load the pizza. Toppings should be
sparce and pizza should be lightweight.
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- Preheat oven to 475-500º with the stone inside (the
stone needs to be heated with the oven)
- Cut tomatoes in half, place on a plate and sprinkle with kosher salt
- Roll out pizza dough very thin (this gives a crispy crust)
- Place pizza onto a peel spread with a small amount of cornmeal
- Spread pesto sauce thinly all over up to the edges
- Place tomato halves around the surface
- Sprinkle top with grated cheese
- Place into preheated oven for a few minutes to allow it to set up a bit
- Crack egg into a small cup or bowl
- Using the peel, pull pizza out briefly and pour egg directly onto the top in the center
- Return pizza to hot oven and continue to bake until the crust is lightly browned and egg is just set - you want to yolk to be runny
- Remove and let stand about 5 minutes before cutting
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