Forget the usual tomato sauce! Let’s elevate pizza night with the bright, herbaceous flavor of pesto. This recipe swaps out the classic red sauce for a generous layer of vibrant green pesto, topped with juicy, ripe tomato slices. It’s a simple yet incredibly flavorful combination that feels both fresh and comforting. This is the perfect way to satisfy that pizza craving with a sophisticated, garden-fresh twist that will warm your soul and delight your taste buds.
Ingredients
• Makes two 12-inch / 30 cm pizzas
• 1 recipe Pizza Dough
• 2 cups / 500 mL Pesto-the-Best-Oh!
• 8 tomatoes, sliced 1/4-inch / 5 mm thick
• Extra-virgin olive oil, for drizzling (optional)
Instructions
1. Preheat your oven to 375°F / 190°C.
2. Roll out the pizza dough, cut it in half, and spread each piece to fit a 12-inch / 30 cm round baking tray.
3. Spread 1 cup / 250 mL of the pesto sauce evenly over each of the pizza crusts, leaving a small border around the edge.
4. Arrange the tomato slices evenly over the pesto.
5. If you like, drizzle a thin line of extra-virgin olive oil along the edge of the unbaked pizza crust.
6. Bake for 10 to 12 minutes, or until the edge and the bottom of the crust are golden brown.
Nutritional Information
• Nutritional Facts
• Per 1/3 pizza: calories: 616, protein: 15 g (0.53 oz), fat: 37 g (1.31 oz), carbohydrate: 62 g (2.19 oz) (7 g / 0.25 oz from sugar), dietary fibre: 8 g (0.28 oz), calcium: 143 mg, iron: 6 mg, magnesium: 122 mg, phosphorus: 277 mg, potassium: 878 mg, sodium: 954 mg, zinc: 2 mg, thiamin: 0.7 mg, riboflavin: 0.5 mg, niacin: 9 mg, vitamin B6: 0.5 mg, folate: 214 mcg, pantothenic acid: 1 mg, vitamin B12: 0 mcg, vitamin A: 195 mcg, vitamin C: 34 mg, vitamin E: 3 mg, omega-6 fatty acids: 12 g (0.42 oz), omega-3 fatty acids: 3 g. (0.11 oz) Percentage of calories from protein 9%, fat 52%, carbohydrate 39%.
Pro Tips
• For a final touch of freshness, garnish the pizza with chopped fresh basil right after it comes out of the oven.
• For a quick single-serving meal, spread 2 1/2 tablespoons / 37 mL (1.3 fl oz) of pesto on a 6-inch / 15 cm pita bread, top with slices from 1 tomato, and bake at 375°F / 190°C for 6 minutes.
• Add a creamy element by dotting the pizza with fresh mozzarella or crumbled feta cheese before baking.
• For the best flavor, use a high-quality, fresh pesto. If you have a few extra minutes, making your own is a game-changer!
• Don’t be afraid to add more veggies! Sliced red onions, artichoke hearts, or black olives make fantastic additions.
FAQ
Q: How can I make this pesto pizza vegan
A: To make this pizza fully vegan, ensure you use a dairy-free pesto. Many store-bought pestos contain Parmesan cheese, so check the ingredients or make your own vegan version using nutritional yeast. Also, confirm your pizza dough recipe is made without any dairy or eggs.
Q: Can I add more protein to this vegetarian pizza
A: Absolutely! To boost the protein, consider adding plant-based toppings like roasted chickpeas, crumbled firm tofu, or your favorite vegetarian sausage. If you include dairy in your diet, adding fresh mozzarella or feta cheese as suggested in the pro tips is also a great way to increase the protein content.
Q: What other vegetarian toppings work well with pesto and tomato
A: This pesto pizza is a fantastic base for many other vegetables. Try adding sliced red onions, artichoke hearts, black olives, fresh spinach, or roasted red peppers before baking. Sliced mushrooms or zucchini would also be delicious additions for a heartier pizza.
Q: Is this pesto pizza recipe healthy
A: This recipe can certainly be part of a healthy vegetarian diet. It’s packed with nutrients from tomatoes and healthy fats from pesto and olive oil. For a healthier version, consider using a whole wheat pizza dough to increase the fiber content and be mindful of the amount of pesto and oil used.
More Recipes You’ll Love
- Creamy Coconut Almond Dressing
- Classic Salsa Roja (Authentic Mexican Red Sauce)
- Limey Avocado Dip (A Zesty Twist on Guacamole)
Pesto Pizza with Fresh Tomatoes
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- Roll out the pizza dough, cut it in half, and spread each piece to fit a 12-inch / 30 cm round baking tray.
- Spread 1 cup / 250 mL of the pesto sauce evenly over each of the pizza crusts, leaving a small border around the edge.
- Arrange the tomato slices evenly over the pesto.
- If you like, drizzle a thin line of extra-virgin olive oil along the edge of the unbaked pizza crust.
- Bake for 10 to 12 minutes, or until the edge and the bottom of the crust are golden brown.
- Add a creamy element by dotting the pizza with fresh mozzarella or crumbled feta cheese before baking.
- Don't be afraid to add more veggies!
- Sliced red onions, artichoke hearts, or black olives make fantastic additions.
