There is nothing better than homegrown tomatoes and fresh mozzarella!
2 lb homemade bread or pizza dough or frozen pizza dough; thawed
2 tb extra-virgin olive oil
2 lg cloves garlic; minced
1/2 ts rosemary; crushed
1/4 ts crushed red-pepper flakes
1/4 ts freshly ground pepper
1/4 c prepared pesto sauce
1/2 lb Mozzarella cheese; sliced
2 tomatoes; thinly sliced
Grease 13x9 pan; press dough over bottom. Cover with plastic
wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk. In pan, heat oil and garlic over low heat 2
mintues. Add seasonings.
Preheat oven to 400F. With floured fingers, poke about 16 holes
in dough; brush with oil. Bake 25 minutes or until browned. Remove
to wire rack to cool.
Cut bread into sixths; halve horizontally. Brush with pesto;
place cheese and tomato on bottoms and over with tops.
Sometimes I place back into the oven or under the broiler after assembling to slightly melt the cheese and heat the tomatoes a bit. Add sliced pepperoni for a pizza sandwich.