6-oz fresh mozzarella balls (1" diameter), cut in half
Additional chopped fresh basil and black pepper
Fit food processor with multipurpose slicing blade. Using medium setting (3), slice tomatoes. Sprinkle sliced tomatoes on both sides with 1/2 tsp salt; arrange on paper towels. Top tomato slices with an additional layer of paper towels; set aside.
Fit food processor with dough blade. In processor bowl, combine flour, yeast, and remaining salt; PULSE to blend ingredients. Turn processor to HIGH and add water gradually through feed tube until a soft dough forms; process dough about 30 seconds until smooth and elastic. Remove dough to a well-oiled bowl, cover with plastic wrap; allow to rise 30 minutes. Brush 13" x 9" baking sheet with 1 Tbsp oil. Punch down dough and place onto pan. Allow dough to rise again for 30 minutes. Press dough to fit pan evenly. Rise an additional 30–45 minutes or until dough has puffed slightly.
Meanwhile, fit processor with mini bowl and mini multipurpose blade. Add basil, 6 Tbsp pine nuts, Parmesan cheese, remaining 2 Tbsp olive oil, water, garlic, and black pepper; process on HIGH until well combined and nearly smooth.
Preheat oven to 375°F. Spread basil (pesto) mixture carefully over top of dough. Arrange tomato slices evenly over pesto. Bake 20–25 minutes or until bottom of crust is golden brown. Top evenly with fresh mozzarella cheese. Return to oven for 3–4 minutes or until cheese is just beginning to melt. Sprinkle with reserved 2 Tbsp pine nuts, additional chopped basil, and black pepper. Allow to cool 3 minutes before cutting into triangles with serrated knife.
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