Summer Heirloom Pesto 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.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

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.