Basil Pesto Pizza

SavvyMom April 14, 2016
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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

  • 1
    If using frozen dough, be sure to defrost in the fridge overnight then let the dough sit out for at least 30 minutes.
  • 2
    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.
  • 3
    Stretch or roll out dough on work surface or parchment paper with a floured rolling pin, to your desired size.
  • 4
    Lightly prick dough with a fork (to avoid bubbles).
  • 5
    Spread pesto sauce evenly over surface of pizza, leaving a ½ in (1cm) border around the edge.
  • 6
    Add tomatoes, buffalo mozzarella cheese, mushrooms and prosciutto slices to the surface of the pizza.
  • 7
    Drizzle with olive oil.
  • 8
    Transfer to stone or large tray lined with parchment paper.
  • 9
    Bake for 7 to 10 minutes or until the cheese has melted and the toppings are hot.
  • 10
    Remove from the oven, let rest for a few minutes, cut into 8 wedges; and serve.
  • 11
    Place all ingredients, except oil, into a food processor.
  • 12
    Process until finely chopped.
  • 13
    Gradually add oil through the feeder tube to create a smooth paste.
  • 14
    Season with salt.
  • 15
    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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