For the basil pesto, blend a handful of basil, about 100 ml of olive oil, 2 dashes of salt, and one clove of garlic for the sauce.
Add the canned tomatoes and salt to a bowl and mash with your hands. Preheat the oven to 250℃ along with the baking pan.
Transfer the dough to a floured work surface, and roll out to a 25 cm diameter circle. Make sure to roll it outwards from the center and leave a lip around the edges for the crust.
Transfer the dough to a piece of aluminium foil. Spread with the tomato sauce, and scatter with a generous amount of cheese.
Place sliced tomato on top, and drizzle on the Step 2 basil sauce in a spiral, working from the outside in. Bake in the oven at 250℃ for 10 minutes.
Story Behind this Recipe
I made some pesto from fresh spring basil I harvested from my garden, and topped it on my favorite pizza.
Feel free to use any variety of cheese that you like. Don't cook the tomato sauce before spreading it on the pizza, so that it maintains a tangy, slightly acidic taste. As the flavor of the canned tomatoes plays an important role in this pizza, use high-quality whole ones if possible. Heating the pan when pre-heating the oven ensures a plump, evenly-baked crust.