Basil Pesto Pizza


Rustic Roasted Tomato Pizza

You’ll Need

  • 1 lb frozen whole wheat or white pizza dough
  • 1 large ball of buffalo mozzarella cheese, sliced into ¼ in thick slices
  • 2 ripe, local tomatoes, sliced ¼ in thick
  • 1 large portabello mushroom, thinly sliced
  • 6 pieces thinly sliced prosciutto, quartered
  • ½ cup homemade basil pesto
  • Olive oil, for drizzling
  • Parchment paper
  • Flour for work surface
  • Rolling pin
  • 4 cups fresh basil leaves (can substitute all or some for arugula or parsley)
  • 1 cup pine nuts
  • Approximately ½ cup olive oil
  • 1 cup freshly grated parmesan cheese
  • 2 cloves garlic, peeled
  • Sea salt

Prep and Cook

  • If using frozen dough, be sure to defrost in the fridge overnight then let the dough sit out for at least 30 minutes.
  • Preheat oven to 500°F. Warm a pizza stone or large, heavy baking sheet (17” x 14”) on lowest rack in the oven for at least 20 minutes.
  • Stretch or roll out dough on work surface or parchment paper with a floured rolling pin, to your desired size.
  • Lightly prick dough with a fork (to avoid bubbles).
  • Spread pesto sauce evenly over surface of pizza, leaving a ½ in (1cm) border around the edge.
  • Add tomatoes, buffalo mozzarella cheese, mushrooms and prosciutto slices to the surface of the pizza.
  • Drizzle with olive oil.
  • Transfer to stone or large tray lined with parchment paper.
  • Bake for 7 to 10 minutes or until the cheese has melted and the toppings are hot.
  • Remove from the oven, let rest for a few minutes, cut into 8 wedges; and serve.
  • Place all ingredients, except oil, into a food processor.
  • Process until finely chopped.
  • Gradually add oil through the feeder tube to create a smooth paste.
  • Season with salt.
  • Store pesto in a small jar for up to three weeks or freeze in small quantities (ice-cube trays, small Ziploc containers) for future use (pasta, stuffing, spread).


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