Pizza with Pesto, Fresh Tomatoes, and Mozzarella

Saturday night is typically pizza-making night for my family, and one of the standard features of these evenings is pizza with pesto and fresh tomatoes. I use a good store-bought pesto, and, although I once made the dough in my bread machine, I now purchase excellent dough at our local Bertucci's restaurant and keep plenty on hand in the freezer. The dinner is simple and delicious.

A pizza stone is a worthwhile investment if you're partial to pizza with a crisp crust that doesn’t droop. For this recipe we used a large pizza stone (about 14 inches across). But don’t despair if you don't have one; we also achieved good results when we baked the pizza on a baking sheet.