Ingredients:

  • 1 cup + 2 tablespoons (150g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) instant dry yeast
  • 1 teaspoon (6g) sugar
  • ½ teaspoon (3g) salt
  • ½ cup (120ml) lukewarm water
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (25g) pine nuts, toasted
  • 2 cloves garlic
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • Salt and black pepper, to taste
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped

Instructions:

  1. Combine flour, yeast, sugar, and salt in a bowl.
  2. Add water and olive oil; mix until a dough forms.
  3. Knead on a floured surface until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise until doubled.
  5. Combine basil, pine nuts, garlic, Parmesan, and olive oil in a food processor.
  6. Process until smooth, season with salt and pepper.
  7. Preheat oven to 450°F (230°C).
  8. Punch down the dough and roll or stretch it into a 12-inch circle.
  9. Transfer dough to a baking sheet.
  10. Spread pesto evenly over the dough.
  11. Top with mozzarella slices and sun-dried tomatoes.
  12. Bake for 15-20 minutes, or until crust is golden brown and cheese is melted and bubbly.
  13. Let cool slightly, slice, and serve.