Heirloom Tomato and Pesto Pizza
Equipment
- Pizza stone or large baking sheet
- Rolling pin
- Paper towels
- Large knife
Ingredients
- 1 lb pizza dough homemade or store-bought, at room temperature
- 1/3 cup basil pesto homemade or high-quality store-bought
- 8 oz fresh mozzarella torn into bite-sized pieces
- 2 lbs mixed heirloom tomatoes sliced 1/4-inch thick
- 2 tbsp extra virgin olive oil for drizzling
- 1/4 cup fresh basil leaves for garnish
- 1/2 tsp coarse sea salt for seasoning
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 500°F (or your oven's highest setting). If using a pizza stone, place it in the oven and let it heat for at least 45 minutes.
- Slice heirloom tomatoes 1/4-inch thick and arrange on paper towels. Sprinkle lightly with salt and let drain for 10-15 minutes to remove excess moisture.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-14 inch circle. Transfer to a pizza pan or parchment paper if using a pizza stone.
- Spread pesto evenly over the dough, leaving a 1-inch border for the crust. Don't use too much - a thin layer is perfect.
- Distribute torn mozzarella pieces evenly over the pesto. Arrange the drained tomato slices on top, overlapping slightly and using a variety of colors for visual appeal.
- Drizzle with olive oil and season with a pinch of salt and freshly ground black pepper.
- Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
- Remove from oven and immediately garnish with fresh basil leaves. Let cool for 2-3 minutes before slicing and serving.
Notes
Storage: Best enjoyed fresh, but leftovers keep in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to crisp the crust. For best results, choose a variety of heirloom tomato colors and sizes for the most beautiful presentation.
Nutrition
Calories: 385kcalCarbohydrates: 45gProtein: 16gFat: 16gSodium: 720mgFiber: 3gSugar: 8g
