Directions:

• Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
• On a lightly floured surface, roll out your ball of pizza dough to your desired thickness.
• Carefully transfer the rolled-out dough onto a piece of parchment paper or your baking sheet.
• Spread the canned tomato sauce evenly over the dough, leaving about an inch around the edges.
• Evenly distribute the shredded low moisture mozzarella over the tomato sauce.
• Scatter the torn pieces of Primo Taglio Fresh Mozzarella over the top.
• Arrange the slices of Primo Taglio Dry Salami evenly across the pizza.
• Dollop 2 to 3 tablespoons of basil pesto over the pizza.
• Sprinkle with kosher salt and freshly ground black pepper, then dust with grated Parmesan cheese.
• Transfer the pizza to your preheated stone or baking sheet. Bake for about 12-15 minutes, or until the crust is golden.
• Remove from the oven, let cool for a minute, slice and serve hot!