Pesto Pizza with Roma Tomatoes and Calabrian Chiles

Ingredients

• 1 Boboli pizza crust (12-inch original)
• 4 tablespoons Pesto (see KLUF Kitchen recipe)
• 2 Roma tomatoes, sliced about 1/4 inch thick
• 0.3 teaspoons kosher salt, for drawing moisture from the tomatoes
• 1.5 cups low-moisture mozzarella, shredded
• 1 tablespoons Calabrian chiles in oil, roughly chopped

Preparation

1. 1

   Preheat and set up: Heat the oven to 450°F. Put one rack in the middle of the oven. Put a second rack one level below it and set a rimmed cookie sheet or a piece of foil on it to catch drips.

2. 2

   Salt and drain tomatoes: While the oven heats, lay the tomato slices on paper towels in a single layer. Sprinkle them with 0.3 teaspoons kosher salt, for drawing moisture from the tomatoes and let them sit to draw out water. Blot them dry before you use them.

3. 3

   Assemble: Set the crust on the back of a second, room-temperature cookie sheet or a cutting board, whatever you'll use to slide it into the oven. Spread 4 tablespoons Pesto over the crust, stopping about 1/2 inch from the edge. Scatter about two-thirds of 1.5 cups low-moisture mozzarella, shredded over the pesto, arrange the tomato slices in a single layer, then top with the rest of the cheese. Dot 1 tablespoons Calabrian chiles in oil, roughly chopped across the top.

4. 4

   Bake on the rack: Slide the pizza straight off the sheet onto the middle rack. Bake 12 to 15 minutes, until the cheese is bubbling with golden spots and the crust edge is browned.

5. 5

   Remove, rest, and slice: Slide the cookie sheet under the pizza to lift it out, then move it to a cutting board. Let it rest so the cheese sets, then slice and serve.