GRILLED HEIRLOOM TOMATO AND PESTO PIZZAS
An easy, flavorful way to combine two summer classics: grilling and heirloom tomatoes. Choose heirlooms in contrasting sizes, shapes and colors for the most visual appeal. For the crispest pizza make sure you roll your dough out thinly and evenly and don't overload the top with tomatoes.
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300 calories, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 10 milligrams, Sodium 640 milligrams, Carbohydrate 25 grams, Protein 6 grams
SUMMER HEIRLOOM PESTO PIZZA
Provided by Julia Day
Number Of Ingredients 10
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!
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
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.
SUMMER HERB PESTO
A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.
Provided by thislittlepiggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g
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