The secret's out - I didn't make my own pesto for this recipe. I know, if you're going to make the cheese and the bread, why not throw some things in the food processor and call it a day? I'll tell you why - we have 4, I repeat, 4 jars of pesto in our cupboards. Not sure how we created such a stockpile, but nonetheless, I did not make the pesto...
which made this part easy: spread the pesto as evenly as you can on your rolled out crust (see Part Deux below).
Wait, hold that thought. Don't forget to sprinkle some cornmeal on whatever you're putting the pizza on to get it in the oven. We just so happen to have a baking stone AND a pizza peel (I told you, we eat a lot of pizza!), so I put a good layer of cornmeal on the peel and made sure that the stone was in the middle of the oven during preheat. About 40 minutes before you think you'll be ready to put the pie in the oven, go ahead and preheat to 500 degrees. Hot and crispy, yes sirree.
Following the Pioneer Woman's instructions, sprinkle the pesto with some kosher salt -- or grind it, you know, be creative. Using the thin layers of mozza from Part One, cover the pizza with your cheese.
And then come the tomatoes, roma, to be exact. Mmm.
With a little grated Parmesan and a little luck, carefully slide your pizza onto your baking surface or peel (unless of course you had the foresight to construct the pizza on the actual surface... ahem). Bake in your preheated oven for 10-15 minutes - I usually bake a little longer until the cheese really starts to brown and get crispy around the edges.
At this point, you might as well take a seat and get down to business.
There's no holding back when this guy rolls into town.
I know - you might be feeling a little pizza lust right now. Don't fret, there's enough cheesy love to go around - just check out all the other recipes waiting for you over at The Kitchn. Happy Pizza-ing!