Pesto Heirloom Tomato Pizza Recipes

GRILLED HEIRLOOM TOMATO AND PESTO PIZZAS

Steps:

• Divide pizza dough into 4 equal balls.
• On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.
• Prepare a grill for medium heat cooking.
• Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes.
• Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto.
• Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with 1/8 teaspoon each salt and pepper, and dot with goat cheese.
• Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes.
• Slide or lift the pizza back onto the baking sheet.
• Repeat with the remaining dough.

SUMMER HEIRLOOM PESTO PIZZA

Steps:

• Blend all basil, pine nuts, parmesan cheese and salt in food process or blender until well incorporated and finely chopped
• Add 1/4 cup olive oil and blend again until mixture is almost creamy. Refrigerate at least 2 hours to overnight.
• Preheat oven to 400 degrees.
• For the pizza: roll out pizza dough with a little flour to make sure it's pliable to form into pizza shape.
• Once the dough is thin enough and you have formed the pizza as you like place on a lightly oiled pizza stone.
• First rub on a little olive oil **but not too much** on the top of the pizza dough. Then top with sliced mozzarella followed by the tomatoes.
• Bake in preheated oven for approx 15 minutes for a personal pizza or 25-30 minutes for a large size pizza. Or just until the lip of the pizza is turning golden brown.
• Take out of oven and let cool slightly, then top with the pesto and enjoy!

HEIRLOOM TOMATO PESTO PAN PIZZA

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.

HEIRLOOM TOMATO PIZZA WITH PESTO SAUCE

Steps:

• Preheat oven or grill to 450 degrees F.
• Stretch and shape pizza dough to desired size.
• Evenly spread homemade basil pesto over top of dough.
• Arrange heirloom tomato slices over top of pesto layer.
• Dot pizza with cigiline mozzarella
• Sprinkle top of pizza with shredded mozzarella cheese.
• Slide pizza over top of pizza stone in oven or grill using a pizza peel.
• Bake for 20-30 minutes, until cheese has melted and crust has browned on bottom.

HEIRLOOM-TOMATO PIZZA

Steps:

• Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Meanwhile, combine tomatoes and oil; season with salt and pepper. Let stand 1 hour.
• Arrange cheese evenly over dough, leaving a 1-inch border. Top with tomatoes, oregano, and guanciale.
• Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with oil and sprinkle with basil. Slice and serve.

PESTO-HEIRLOOM TOMATO PIZZA

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.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

VEGAN PESTO TOMATO PIZZA RECIPE BY TASTY

Steps:

• Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
• Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
• Preheat the oven to 425°F (220°C).
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
• Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
• Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
• Enjoy!