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Pesto Pizza with Fresh Tomatoes – vegetarian recipe
Stav Kogan

Pesto Pizza with Fresh Tomatoes

Forget the usual tomato sauce! 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. A simple yet incredibly flavorful combination that feels
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 two 12-inch pizza
Calories: 616
Ingredients Method Nutrition

Ingredients
  

  • 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)
  • 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.
  • For the best flavor, use a high-quality, fresh pesto. If you have a few extra minutes, making your own is a game-changer!

Method
 

  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.
  7. Add a creamy element by dotting the pizza with fresh mozzarella or crumbled feta cheese before baking.
  8. Don't be afraid to add more veggies!
  9. Sliced red onions, artichoke hearts, or black olives make fantastic additions.

Nutrition

Calories: 616kcalCarbohydrates: 62gProtein: 15gFat: 37g

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