1 cup fresh basil, plus more for garnish
2 tablespoon pine nuts
2 clove garlic, peeled
¼ cup olive oil
¼ cup Parmesan cheese, grated
2 tablespoons butter
1 medium yellow onion, sliced
1 pound pre-made Pizza dough
Cornmeal for dusting
2 large tomatoes, sliced
¾ cup mozzarella cheese, torn
Place a pizza stone in the oven, and set the temperature to 500F.
In a food processor, combine the basil, pine nuts, garlic, olive oil, and Parmesan cheese. Pulse until a smooth pesto paste forms. Set aside.
In a medium saucepan, melt the butter. Once melted, continue to swirl until brown solids form and the butter gives off a nutty smell. Add the sliced onion and sauce until translucent. Set aside.
Once the oven has reached 500F, roll the pizza dough out on a baking sheet flipped over and dusted with cornmeal (or a pizza peel dusted with cornmeal, if you have one) to be a circle about ¼ of an inch thick, but slightly thicker around the edges.
Spread a thin layer of the pesto sauce onto the center of the pizza with the back of a large spoon, working your way out but leaving the crust bare.
Top with an even later of the onions, then the tomatoes, and finally the shredded mozzarella cheese.
Bake about five to seven minutes, checking regularly to ensure the pizza does not burn. Allow it to cool slightly before slicing and serving.