1 ½CupsItalian Blend (Farm-style Thick Cut) Cheese;Add more if cooking in two skillets
¼CupBalsamic Glaze
1Egg Yolk;Beaten
2tsp.Olive Oil;More if needed
Salt and Pepper To Taste
Instructions
Preheat the convection oven to 425°F (400°F for conventional oven). If using the homemade dough, allow the dough to rise once. Cut the dough in half, or leave whole to make a 14-16-inch pizza. Lightly grease the pan with oil and set aside. Use a fork to poke the dough and baste with the egg yolk. Par-bake for 8 minutes.
Remove the dough from the oven and spread the pesto sauce. Next, add in the Italian blend cheese, and alternatively top it with the tomatoes and cheese. Drizzle with olive oil and lightly season with salt and pepper. Return the dough to the oven and bake for 10 minutes. Top with Fresh Basil and Balsamic Glaze.
Video
Notes
If you are using our milk buns dough, it will make a 14 to 16” hand tossed style pizza. If you are using a 8” cast iron skillet, we strongly recommend that you divide the dough into two pieces. If left whole, the dough will become very thick as it bakes.
We recommend you wait a few minutes after the pizza has cooled before sprinkling it with the basil leaves. This keeps the leaves from browning.
If you are making your own pizza dough, you only need to let the dough rise once.
Instead of using eggs around the edge to baste your dough, try using milk as this will leave you with a softer crust.
Be sure to pat the mozzarella cheese dry before adding to the pizza. This will help to slightly reduce the liquid that’s released when baking.
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