For the Pizza dough:
6 tablespoons Basil Pesto (see below)
½ cup grated fresh mozzarella
For the Basil Pesto:
Makes about 1 cup
3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated pecorino romano
Spread the pesto evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the mozzarella over the pesto.
Broil as directed, then cut into 4 slices, and serve.
For the Pesto:
With the motor running, drop the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino.
The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.
Recipe courtesy of Molto Gusto (ecco 2010)