Heirloom Tomato Pizza With Pesto Sauce Recipes
HEIRLOOM TOMATO PESTO PAN PIZZA
Provided by Sarah Fennel
Number Of Ingredients 11
Steps:
- If using store-bought dough, allow it to come fully to room temperature. If using dough kit, prepare dough according to package directions.
- Once dough is ready, preheat oven to the highest temperature it can go. For me it was 525°F.
- In a small blender, pulse all pesto ingredients until nearly smooth. Set aside.
- Grease a large baking sheet, or sprinkle with semolina flour if you have some in your pantry. On a large work surface, roll out pizza dough to the size of your baking sheet.
- Place dough in baking sheet. It should fit snugly inside.
- Brush the edges of the dough with olive oil. Pour pesto onto dough, spreading it evenly with the back of a large spoon.
- Place sliced mozzarella on top of pesto, spacing it evenly around the pizza. Top everything with tomato slices, then sprinkle with red pepper flakes.
- Bake pizza for 10-15 minutes, depending on the strength of your oven. It is done when the dough is golden brown and everything bubbling and deliciously melty.
- Grate some extra parm on top. Cut pizza into slices. Serve immediately.
PESTO-HEIRLOOM TOMATO PIZZA
I've already admitted that I'm usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it's really not that difficult. The whole wheat recipe here is one I've relied on for years when those blue moons come along.
Provided by Nava Atlas
Yield Makes 2 (12-14-inch) pizzas
Number Of Ingredients 10
Steps:
- Combine the first five ingredients in a food processor and pulse until the mixture is evenly combined yet still coarse in texture. You may need to add the spinach in batches if your processor has a small or medium-size container.
- Stop the machine and season the mixture gently with salt and pepper; taste to see if you'd like to add more lemon juice, then pulse a few times to mix.
- Bake pizza dough rounds in a preheated 425°F oven for 15 minutes, until crust is golden.
- Spread pizza crust with pesto, then load up with sliced heirloom tomatoes. Sprinkle with salt and pepper and top with plenty of thinly sliced basil leaves. Some Vegan Parmesan-style cheese and fresh oregano leaves would add a nice touch, too. This can be served at room temperature.
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