Basil Pesto Pizza
Rustic Roasted Tomato Pizza
- 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).