2 Pre-made Trader Joe's Pizza Doughs

2 teaspoons cornmeal, for dusting the pan

1 cup good quality store-bought or homemade pesto, divided

8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated

2 vine-ripened tomatoes

½ cup grated Parmigiano-Reggiano

¼ teaspoon salt

Freshly ground black pepper

¼ cup gently packed fresh basil leaves, torn

Place each dough in a lightly oiled large bowl. Cover and let rise in a warm place about 1 hour.

Set an oven rack in the middle position and place a pizza stone on the rack; preheat the oven at least 25 minutes to 500°F (so the stone is fully hot).

Cut tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.

Lightly dust a pizza peel with corn meal, and the dough with flour, and then press and stretch the dough to ~14". Use a rolling pin to make a very thin, even-circle pizza; this will make a crisp Italian crust.

Use the peel to place the dough and par-bake 4 minutes.

Remove the par-baked dough from the oven; spread ¼ cup of the pesto evenly over the pizza, leaving a 1-inch border. and then top with 4 oz mozzarella cheese, followed by half the tomato slices and ¼ cup Parmigiano-Reggiano. Season with an ⅛-teaspoon salt and a few grinds fresh black pepper.

Place the pizza back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizza to a cutting board.

Drizzle ¼ cup pesto (remember, this recipe is for two individual pizzas) over the pizza and sprinkle with fresh basil.

Repeat for the second ball of dough, which you surely will want to eat!