Tomato And Pesto Pizza

PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA



Pizza with Pesto, Fresh Tomatoes, and Mozzarella image

Recipe From epicurious.com

Provided by Jackie Bonenfant

Categories     Tomato     Bake     Vegetarian     Mozzarella     Summer     Poker/Game Night     Gourmet     Massachusetts

Yield Makes one 14-inch pizza

Number Of Ingredients: 8

6 ounces grated fresh mozzarella (about 1‚ cups)
3 plum tomatoes
1 pound pizza dough (thawed if frozen)
all-purpose flour for dusting
3 tablespoons basil pesto
Special equipment:
a large pizza stone (at least 14 inches across)
a baker's peel

Steps:

  • At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.
  • Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
  • Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.
  • Cut pizza into slices and serve immediately.


PESTO PIZZA



Pesto Pizza image

A great alternative to your regular pizza.

Recipe From allrecipes.com

Provided by SKWms

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients: 8

1 (12 inch) pre-baked pizza crust
½ cup pesto
1 ripe tomato, chopped
½ cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
½ small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese
Calories393.7 calories
Carbohydrate39.3 g
Cholesterol35.6 mg
Fat19.9 g
Fiber3 g
Protein17.3 g
SaturatedFat7.8 g
Sodium936.8 mg
Sugar3.7 g

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
  • Bake for 8 to 10 minutes, or until cheese is melted and browned.


GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES



Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Recipe From foodnetwork.com

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients: 10

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

  • Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
  • Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
  • Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.


FRESH PESTO PIZZA



Fresh Pesto Pizza image

This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen.

Recipe From allrecipes.com

Provided by greg.freed

Categories     Main Dish Recipes     Pizza Recipes

Time 25m

Yield 6

Number Of Ingredients: 6

1 (12 inch) pre-baked whole-wheat pizza crust
1 cup prepared pesto
1 ½ cups chopped fresh spinach
1 tomato, chopped
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Calories413.7 calories
Carbohydrate27 g
Cholesterol36.5 mg
Fat27.2 g
Fiber5.6 g
Protein19.2 g
SaturatedFat9.9 g
Sodium810.6 mg
Sugar1.4 g

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
  • Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.




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