Best Pesto Heirloom Tomato Pizza Recipes
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
HEIRLOOM TOMATO PIZZA WITH PESTO SAUCE
Garden fresh heirloom tomatoes and homemade pesto garnish the top of this delicious pizza. Paired with a glass of CK Mondavi Sunset Sweet Red, it is a perfect goodbye to summer and welcoming to fall!
Provided by Shelby Law Ruttan
Categories Family Recipes
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 2 slices, Calories 412 kcal, Carbohydrate 47 g, Protein 16 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 455 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
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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