Simple summer pizza

Ingredients

1 (14- to 16-oz.) ball pizza dough (or 1 premade pizza dough)
Flour
1 tbsp. olive oil
1 (8-oz.) round fresh mozzarella cheese, sliced
4 oz. stracchino cheese, sliced (substitute with ricotta)
1 cup halved cherry tomatoes
2 oz. bresaola (approximately 4 slices), cut into strips (substitute with prosciutto)
1 cup arugula
3 tbsp. basil pesto
3 tbsp. grated pecorino cheese

Directions

Place a pizza stone (if using) on an oven rack in the middle of the oven. If you plan to use a baking sheet, place a rack in the middle of the oven. You do not need to preheat the baking sheet. Preheat oven to 500 degrees (or the highest temperature your oven will allow, if using a pizza stone) and let it heat for at least 30 minutes while you make the dough and/or prepare the toppings.

Lightly cover the pizza stone or baking sheet with flour and place dough on top. (If using pizza dough ball, lightly sprinkle flour onto working surface and roll out to about 12 inches.)

Lightly brush the surface of the pizza with olive oil and top with slices of mozzarella and stracchino cheeses and cherry tomatoes. Bake for 12 to 15 minutes or until top and bottom of crust are nicely browned. Remove from oven and top with bresaola and arugula. Drizzle with pesto and top with pecorino cheese. Slice and serve immediately.

Serves 4