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Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
I recently discovered that eating fresh mozzarella on pizza in a whole ’nother level of awesomeness! The flavor of the melted mozzarella is so much better than that of regular shredded cheese. It’s a real treat! Yield: 2 large or 5 mini pies
1 and 1/2 cups warm water
1 tablespoon Gefen Yeast
3 cups Glicks Flour
1 tablespoon oil
12 cubes Dorot Gardens Frozen Basil
1/2 cup almonds or walnuts
1/4 cup Gefen Olive Oil
salt
pepper
1 package sliced fresh mozzarella cheese
Gefen Olive Oil, for drizzling
1 teaspoon Italian seasoning (optional)
In a bowl, combine water and yeast. Mix and add flour and oil. Knead until a nice dough forms. Allow to rise for 20–30 minutes.
In the meantime, place pesto ingredients in a food processor and blend until creamy.
Line a baking sheet with Gefen Parchment Paper.
Divide dough into two or five parts and roll out to form pies.
Spread pesto over pizza dough. Top with mozzarella cheese. Drizzle some olive oil and sprinkle Italian seasoning over the pizza.
Bake at 500 degrees Fahrenheit for 10 minutes or until cheese is melted.
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