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Pesto And Tomato Pizza

Pesto and Tomato Pizza recipe image
This Pesto and Tomato Pizza is a effortless weeknight winner that brings the fresh flavors of Italy to your dining table. The vibrant green pesto serves as a rich, herbaceous base, contrasting beautifully with the acidity of sliced plum tomatoes. Topped with melting mozzarella and a hint of crushed red pepper, it offers a perfect balance of creamy, tangy, and spicy notes. The crust bakes up golden and crisp, providing the ideal texture to hold the toppings. It&# 226;ÂÂs simple enough for a busy Tuesday but impressive enough for casual entertaining. Using high-quality store-bought pesto and fresh tomatoes makes this dish come together in under 30 minutes, ensuring a satisfying meal without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 6.5
Dietary: Gluten-free, Vegetarian
Description
This Pesto and Tomato Pizza is a effortless weeknight winner that brings the fresh flavors of Italy to your dining table. The vibrant green pesto serves as a rich, herbaceous base, contrasting beautifully with the acidity of sliced plum tomatoes. Topped with melting mozzarella and a hint of crushed red pepper, it offers a perfect balance of creamy, tangy, and spicy notes. The crust bakes up golden and crisp, providing the ideal texture to hold the toppings. It&# 226;ÂÂs simple enough for a busy Tuesday but impressive enough for casual entertaining. Using high-quality store-bought pesto and fresh tomatoes makes this dish come together in under 30 minutes, ensuring a satisfying meal without the fuss.
Ingredients
  • 1/3 cup Prepared pesto
  • 1 Plum tomato, sliced
  • 1 Pizza crust
  • 1/4 teaspoon Crushed red pepper
  • 1 1/2 cup Mozzarella, shredded
Directions
  1. 1
    Preheat oven to 450ðF (230ðC).
  2. 2
    Spread the prepared pesto evenly over the pizza crust.
  3. 3
    Sprinkle 1 cup of the shredded mozzarella cheese over the pesto layer.
  4. 4
    Arrange the sliced plum tomatoes evenly over the cheese.
  5. 5
    Top with the remaining 1/2 cup of shredded mozzarella and sprinkle with crushed red pepper.
  6. 6
    Bake for 10 minutes, or until the crust is golden and the cheese is bubbly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 6.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 125.0mg6%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crispier crust, you can pre-bake the pizza crust for 5 minutes before adding toppings.

If using fresh basil pesto, add a drizzle of olive oil before baking to enhance flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to maintain crust texture.

Feel free to add other toppings like olives, artichoke hearts, or prosciutto after baking for extra flavor.

Keywords: pesto, tomato, pizza, mozzarella, crust, italian, vegetarian, easy dinner, quick meal, basil, cheese, baked, plum tomato, red pepper, herb crust
Read it online: https://www.chefs-mate.com/recipe/pesto-and-tomato-pizza/