Pesto and Sun-Dried Tomatoes Pizza | Homtone Pizza Oven

Product: https://homtone.com/products/10-in-1-electric-pizza-oven

Ingredients:

Instructions:

Step 1. Preheat the Oven:

Set your oven to 800℉. Allow it to preheat for at least 15-20 minutes to ensure the oven reaches the correct temperature. This high temperature is crucial for achieving the crispy crust and perfectly melted cheese characteristic of a wood-fired pizza.

Step 2. Prepare the Sun-Dried Tomatoes:

If using oil-packed sun-dried tomatoes, drain them and pat them dry with a paper towel. Chop them into small pieces, about 1/4 inch in size. This will help distribute their flavor evenly across the pizza.

Step 3. Prepare the Basil:

Wash the fresh basil leaves thoroughly and pat them dry. You can leave the leaves whole or tear them into smaller pieces for more even distribution.

Step 4. Prepare the Dough:

Take the pizza dough out of the refrigerator (if it was refrigerated) and let it sit at room temperature for about 10-15 minutes to make it more manageable.
Lightly flour your work surface to prevent the dough from sticking.
Place the dough on the floured surface and gently stretch it by hand. Start from the center and work your way outwards, creating a thin, even crust. Aim for a thickness of about 1/8 inch. Avoid using a rolling pin to preserve the air bubbles in the dough, which will give the crust its characteristic texture and crispiness.

Step 5. Add the Pesto Sauce:

Spread a thin layer of pesto sauce over the stretched dough, leaving a small border around the edges for the crust. Use a spoon or a small spatula to apply the pesto evenly. Pesto adds a rich, herbaceous flavor to the pizza, so you don't need a thick layer.

Step 6. Layer the Cheese:

Place slices of fresh mozzarella evenly over the pesto sauce. Ensure the cheese covers the sauce completely, as this will help create a uniform melt and prevent the pesto from bubbling up excessively. The mozzarella should be thinly sliced to ensure it melts smoothly at the high temperature.

Step 7. Arrange the Toppings:

Sprinkle the chopped sun-dried tomatoes evenly over the mozzarella cheese. Distribute them in a way that they are spread out but not overcrowded.
Scatter the fresh basil leaves over the sun-dried tomatoes. The basil will add a burst of fresh flavor to the pizza.

Step 8. Season and Drizzle:

Drizzle a small amount of olive oil over the pizza. This adds a rich flavor and helps the crust achieve a beautiful golden-brown color.
Sprinkle a pinch of salt over the entire pizza to enhance the flavors of the cheese, pesto, and toppings. If desired, add a few grinds of freshly ground black pepper for an extra layer of flavor.

Step 9. Bake the Pizza:

Carefully transfer the pizza to the preheated oven. If you have a pizza stone or steel, place the pizza directly on it for optimal heat distribution and a crispy crust.
Bake the pizza for approximately 3 minutes. Keep an eye on it through the oven window to monitor the cheese and crust. The high temperature means the pizza will cook quickly, and you want to avoid overcooking.

Step 10. Check for Doneness:

After 3 minutes, carefully remove the pizza from the oven using a pizza peel or tongs. Check the cheese for the desired level of char and melt. The crust should be golden-brown and crispy, and the mozzarella should be bubbly and slightly browned.

Step 11. Garnish and Serve:

If desired, add a few more fresh basil leaves on top for added freshness and color.
Let the pizza rest for about 1-2 minutes to allow the cheese to set slightly. Then, slice it into wedges and serve immediately.

Enjoy your delicious Pesto and Sun-Dried Tomatoes Pizza!