DIRECTIONS

TO STRETCH OR ROLL OUT THE DOUGH

Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.

 

If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.

 

If you’re using a baking sheet: Spray the baking sheet with cooking spray or rub it with some olive oil. Place the dough disk on the prepared baking sheet.

 

TO TOP THE PIZZA

Spread 1 container of Beet Pesto evenly over the dough, leaving a 1/2-inch border all around. Sprinkle the cheese on top.

 

In a small bowl, combine the chopped chives, tarragon, dill, and lemon zest. (This will be added after baking.)

 

TO BAKE THE PIZZA

If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is golden and the cheese begins to brown, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.

 

If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake until the crust is golden and the cheese begins to brown, about 10 minutes.

 

TO FINISH

Immediately after you take the pizza out of the oven, top with the herb-zest mixture, drizzle with some olive oil, and season with a pinch or two of salt and a few grinds of black pepper. Slice and serve.