While tomato sauce may be the most popular base for a pizza, it isn’t absolutely essential. In fact, if some stories are to be believed, in ancient Greece, pizza (before it was called pizza) were made with oils, herbs and cheese.
This pizza with no tomato sauce was Speedy’s idea. He said pesto, tomatoes and cheese. All I did was execute the idea with a twist — using whole wheat flour. And the result was so good it calls for a repeat performance soon. Very soon.
We’ve been baking our pizza in the cast iron skillet for months. The crust is crustier that way because the cast iron gets extremely hot. I recommend it but if you don’t have a cast iron skillet, just make sure that your oven temperature is really high. I baked this pizza at over 500F.
- 1 tbsp. of cornmeal
- pizza crust dough (get the recipe; substitute whole wheat flour)
- ⅓ c. of pesto (recipes here and here)
- 5 to 6 tomatoes, thinly sliced
- 2 to 3 c. of grated cheese (mozzarella will give you the pretty stringiness but you can use any cheese that melts well)
- salt and pepper
- chili flakes (optional)
- Preheat the oven to as high as it can go. Really. My setting is 545F but higher is better.
- Sprinkle the cornmeal evenly at the bottom of the pan that you’re using.
- Roll out the dough to about a quarter of an inch thick. Transfer to the pan (see tips). You can fold and crimp the edges for a neater look.
- Bake the pizza for 8 to 10 minutes or until the cheese is bubbly and the crust is golden.
- Slice and serve.