Ingredients
2 (290 g) Roma tomatoes, sliced ¼ inch thick
¼ cup (50 ml) prepared basil pesto sauce
¾ cup (175 ml) olive oil, divided
1 tablespoon (15 ml) kosher salt
4 cups (1 L) all-purpose flour
1 1/2 cups (375 ml) lukewarm water (95 - 100°F)
1 tablespoon (15 ml) active dry yeast
1 tablespoon (15 ml) sugar
Step by step
Mix sugar, yeast and water in small bowl. Let stand 5 to 10 minutes or until mixture starts to lightly foam.
Add flour and salt to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Dough Hook to mixer. Turn to Speed 1 and mix about 1 minute. Stop mixer and add yeast mixture and ½ cup olive oil. Turn to Speed 4 and knead about 10 minutes or until dough becomes smooth and elastic.
Add remaining ¼ cup oil to medium bowl. Transfer dough to oiled bowl, cover with plastic wrap and let rise in warm place about 1 hour or until doubled in size.
Preheat convection oven to 400°F (or 425°F for standard oven). Punch down dough, then press evenly in 12 x 18-inch rimmed baking sheet. Cover with plastic wrap and let rise in warm place about 15 minutes or until doubled in size.
Press dough to evenly cover bottom of baking sheet. Top evenly with pesto and tomato slices. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack.