Using a combination of both tomato sauce and a little bit of basil pesto, give the pizza lots of great flavor. If at all possible, use a pizza stone and a pizza peel when making pizza. You must preheat the pizza stone in the oven first for best results. Use the pizza peel for safe transfer of the uncooked pizza to the stone. Both are available in most kitchen shops and are key to making good pizza.
1/2 cup cherry tomatoes, roughly chopped
1/8 cup red onion, roughly chopped
Salt, to taste
Freshly ground black pepper
1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil, divided
1/2 small pizza dough, about 5 ounces
Flour, for dusting
Cornmeal, for dusting
2 tablespoons basil pesto
1/4 cup feta cheese, crumbled
1. Preheat oven to 425°F. Place pizza stone in oven.
2. In a small bowl, combine tomatoes and onion and season with salt and pepper. Add vinegar and 1 teaspoon olive oil and gently toss to combine. Set aside.
3. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a rectangle, making sure not to get dough too thin. Gently dust cornmeal onto hot pizza stone. Spread remaining 1 teaspoon olive oil over pizza and place on pizza stone and cook for about 4-5 minutes, until pizza is just lightly golden brown.
4. Carefully spread out pesto over top of dough. Top with tomato mixture, followed by feta cheese. Cook for another 4-5 minutes, until cheese is melted. Remove pizza from oven and serve warm.