We have made this pizza three times now and it is quickly becoming one of our favorites. The recipe was inspired by a pizza that we enjoyed at a local pizza restaurant. I love the pesto as the pizza “sauce;” it is the perfect match for pizza crust. Tomatoes and pine nuts (and of course cheese) finish off the pizza. Enjoy!
Pizza with Pesto and Tomatoes
- 1 rolled out pizza crust, on parchment paper (see recipe here)
- About 1/2 cup pesto sauce (recipe below)
- Mozzarella or monterey jack cheese
- 1 tomato, sliced
- 1/4 cup pine nuts
- Place a pizza stone on rack in lower third of oven. Preheat the oven to 500 degrees for 30 minutes.
- Spread pesto sauce onto rolled out pizza dough. Top with desired amount of cheese, tomato, and pine nuts.
- Reduce oven temperature to 400 degrees. Slide the pizza onto the heated pizza stone (you can keep the pizza on the parchment paper). Bake pizza about 8-12 minutes, until the crust edges brown and the cheese is golden brown in spots.
- 1-2 cloves garlic
- 1/2 cup pine nuts
- 2/3 cup (2 oz.) grated Parmesan cheese
- 3 cups loosely packed fresh basil
- 1/2 cup olive oil
- salt and pepper to taste
With food processor running, drop garlic through the feed tube to chop. Add pine nuts, Parmesan cheese, and basil; pulse until finely chopped. Add olive oil in a steady stream while the processor is running and blend until incorporated. Season with salt and pepper to taste.
Makes about 1 1/3 cups (We used less than half of this on the pizza. We tossed the rest of the pesto with whole wheat penne pasta the next night. Yum!)