Pesto Pizza with Charred Cherry Tomatoes

Think outside of the pizza box and create an amazing pesto pizza right at home. Featuring sweet basil pesto, fresh garlic, smoky-sweet cherry tomatoes and melty cheese, this homemade pizza is easier than you think. Our DeLallo Pizza Dough Kit is the secret!

INGREDIENTS

• 1 (17.6-ounce) DeLallo Pizza Dough Kit
• 1 ½ cups DeLallo San Marzano Style Crushed Tomatoes 28 oz.
• 1 ½ pounds cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• Salt and freshly ground pepper
• 1 cup shredded provolone cheese
• 6 tablespoons freshly grated Saviola Imported Parmigiano Reggiano D.O.P. Wedge
• 1 (6-ounce) jar DeLallo Simply Pesto® Traditional Basil Sauce
• 5 basil leaves, torn

DIRECTIONS

1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
3. Preheat the broiler. In an ovenproof dish, toss the cherry tomatoes with garlic, shallot and olive oil. Season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
4. Preheat oven to 450˚F. Divide dough into 2 equal pieces. Form pizza by-hand on a lightly oiled baking pan or pizza stone.
5. Divide sauce and cheese between each crust. First, spread a thin layer of pizza sauce. Top with cheese and bake for 10-15 minutes, or until crust is golden and cheese is browned.
6. Top each pizza with pesto and charred tomatoes. Serve sprinkled with fresh basil.