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servings:

Saturday night is typically pizza-making night for my family, and one of the standard features of these evenings is pizza with pesto and fresh tomatoes. I use a good store-bought pesto, and, although I once made the dough in my bread machine, I now purchase excellent dough at our local Bertucci's restaurant and keep plenty on hand in the freezer. The dinner is simple and delicious. A pizza stone is a worthwhile investment if you're partial to pizza with a crisp crust that doesn’t droop. For this recipe we used a large pizza stone (about 14 inches across). But don’t despair if you don't have one; we also achieved good results when we baked the pizza on a baking sheet.

• 6 ounces grated fresh mozzarella (about 1‚ cups)
• 3 plum tomatoes
• 1 pound pizza dough (thawed if frozen)
• all-purpose flour for dusting
• 3 tablespoons basil pesto
• a large pizza stone (at least 14 inches across)
• a baker's peel

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