Pesto Pizza

Step 1

Preheat oven to 475°F with a pizza stone or baking sheet inside. Roll out the 1 lb pizza dough on a floured surface to your desired thickness, about 12 inches round.

Step 2

Transfer the dough to a piece of parchment paper. Spread the 1/2 cup pesto evenly over the dough, leaving a 1-inch border for the crust.

Step 3

Tear the 8 oz mozzarella into small pieces and scatter over the pesto. Drizzle the 1 tbsp olive oil over the top.

Step 4

Slide the pizza (with parchment) onto the hot stone or baking sheet. Bake until the crust is golden and the cheese is bubbly and browned in spots, about 10-12 minutes.

Step 5

Meanwhile, heat a small skillet over medium heat. Add the 12 sage leaves and toast until crisp, about 1 minute per side. Remove and set aside.

Step 6

When the pizza is done, remove from oven and top with the crispy sage leaves. Let cool for 2 minutes, then slice and serve.