Pull the disk and put it in a lightly oiled 11-inch (25 cm) pizza pan unless you are using a pizza stone or a wood fired oven. Let it rest for a half hour, and then bake it for 20 minutes in a 400 F (200 C) oven, or for about 5 in a pizza oven.
Remove it, sprinkle the cheese over it, and bake it for another 5 minutes in a conventional oven, or another 2 in a pizza oven. Spread the pesto sauce over it, dot it with the fresh tomato, and serve at once.
Note: about
home made pesto sauce see below.
PESTO
Pesto is the most famous Ligurian sauce, it varies considerably from cook to cook; though basil always predominates, some prefer more genteel sauces and other prefer the rustic heartiness conferred by lots of garlic.
Nuts are also an important component; most cooks prefer pinoli, the pine nuts from the cones of umbrella pines, though some add walnuts too.
nd finally there is the cheese. In the past Ligurians imported pecorino, a firm, fairly sharp sheep's milk cheese, from Sardegna. It was expensive, however, and those who couldn't afford it used Bra, a firm moderately sharp cow's milk cheese from Piemonte, instead. More recently people have begun to include Parmigiano Reggiano, which is more expensive but adds a special something that pesto lacks otherwise.
a mixture of freshly grated pecorino sardo or toscano (romano would be too sharp) and Parmigiano Reggiano is extremely nice. You can, if you like, substitute freshly grated Grana Padano for Parmigiano. Don't use pregrated cheese (especially not the stuff sold in shakers), because it won't do the sauce justice.
The quality of the basil is also paramount: It must be fresh, and it must have a bracing, zesty basil aroma. If it looks wilted or lacks the aroma it won't do. This means that the sauce is best made in the summer, when basil is at its freshest and most fragrant.
From: about.com
