), Pizza With Zucchini, Feta, Lemon, and Garlic, Classic Sage and Sausage Stuffing (Dressing), Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, 3 ounces fresh spinach leaves (about 4 loosely packed cups), tough stems removed, 3 ounces fresh basil leaves (about 4 loosely packed cups/2 bunches), 6 ounces grated parmigiano reggiano, divided, 12 ounces fresh mozzarella cheese, torn into small chunks. I love all your recipes. If you want to use Buffalo mozzarella (and it comes stored in water), just make sure you dry it really well before putting it on top of the pizza. Any thoughts on how to get past that? Thanks Al. kind regards Glen Sunshine coast Queensland Australia. I also used your method to make a pepperoni pizza with tomato sauce. Pesto is a pretty strongly flavored sauce to begin with, and according to The Pizza Snob's Approach to Toppings, every topping must be more flavorful than the one that came before it.Thus for topping a pesto pie, you'd need to go with bold flavors like sun-dried tomatoes, anchovies, capers, and olives. 3. Will definitely be making this again. Try these pizza … Top with 1-cup mozzarella cheese. I’ve only recently discovered your site, and can’t be more pleased with this pesto pizza recipe! I am not a big fan of pesto, is there a substitute? I added a few pieces of artichoke and served with a fresh green salad. You can use active dry yeast here; use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Cut it in half and roll each part into a ball. Have you cooked this recipe? If I’m understanding your question, you just want to putting the topping on naan, correct? When the dough has risen, punch it down and place it on a lightly floured surface. Thank you! I like to grill both sides: brush one side with olive oil and then lay oil-side down on the grill for about 1 minute. Sure, Robyn. Pesto is delicious incorporated into many different types of appetizer recipes. If so at what temp and how long? I am not a great cook, but your recipes have me feeling like a pro. Thank you! The key is to spread a generous layer of pesto over the pizzas before baking, and then top them with more pesto when they come out of the oven. Directions. Appetizers and Dips. If I cook this on a pizza stone is there anything I would need to adjust? Hey Lindsey, I found when I use all purpose enriched flour it turns out a bit crease-y and I always have to add water. Thanks! If you can get fresh home grown tomatoes… the flavor will be even deeper, fuller. Season to taste with salt. (oh and that means not using corn meal, which I personally detest on pizza crust, but that’s just me). Spread each slice with pesto, sprinkle with grated cheese. Flavors were amazing and I’ll definitely be making this again. I absolutely loved this pizza! The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Enjoy! I just had a quick question, is pizza dough tougher than bread dough? Process until a smooth puree is formed. The pizza dough was delicious. Thanks for your help! Do you? Would you put the sauce on before cooking like with the pesto? Serves 4. Please let me know by leaving a review below. Sounds like a virtuous breakfast to me: better than a sugar laden-void of nutrition- boxed candy. This pizza was out of this world! Well worth the wait. Hi: Do you think the dough could be made in a bread machine with good results? Thanks Deborah. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Spread Ricotta and pesto mixture evenly over pizza. I decided to switch it up the second time I made it. I was also surprised at how easily the dough stretched out; it is very versatile! Tomato Pesto Pizza is an easy vegetarian pizza with fresh tomato slices, mozzarella and feta cheese, sun dried tomatoes, pesto and toasted pine nuts. Hi Jen I love all your recipes but I’m having some trouble with this pizza dough. I would follow the instructions here. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Leaving the pizza on the parchment will make it easier to transfer to and from the oven. Very easy and turned out superb. Is the nutritional info per 1 (of the 2) pizzas? Great recipe. Thanks, Jenn! Hi Tamara, This pizza is really all about the pesto, but I have another white pizza recipe I’ve been working on for my cookbook that I’m happy to share with you if you’d like. Slice the sausage into rounds and place evenly over top of the pizza. This is such a wonderful pizza to make with all of that extra basil in the garden. I am making about 30 personal size pizza and need to make ahead ready to bake. The only change that I made was to use naan as my crust instead of pizza dough because I had them on hand. How to make the best pesto pizza at home: Use your favorite pizza crust; either homemade or store bought. I am wondering about whether the recipe would need to change if all I have on hand is active dry yeast? Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices, Parmigiano-Reggiano, salt and pepper. Gather up towel edges to form a bundle in the center. And I love any excuse to make fresh pesto. Bake in a 425-degree oven for 10-15 minutes or until crust is golden and cheese … I’d give you 100 stars if I could! Jenn what brand is that dark sheet pan? If I really want to go crazy and far outside the “real pizza” lane – pesto, crumbled goat cheese (it HAS to be goat cheese, mozzarella is waaay too mild) and *gasp* smoked oysters (lightly chopped so they don’t sit in big lumps) with an extra drizzle of the oil from the can. The Great 28 is featured in our Cheese+ 2017 issue.Check out 27 other pairings here.. Hailing from Genoa, Italy, in the sliver of craggy coastline known as Liguria, pesto is what happens when pristine raw ingredients—traditionally basil, pine nuts, garlic, salt, cheese (often Parmigiano Reggiano or pecorino), and olive oil—are pounded into a sauce. I also used the dough as a base to copy one of my favorite flatbreads at a restaurant and served it along side this exact recipe. I made the dough in my breadmaker and it worked out great! Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Hi Jenn, I have used your recipes for years and just love them Absolutely dependable. Can you make this without a heavy-duty mixer? Truly awesome, my family loves this and we have tweaked a bit you can use whole wheat flour too or add half an half. I haven’t made this yet but am curious why you said not to use Buffalo Mozzarella. Subscribe to our newsletter to get the latest recipes and tips! Hope that helps! Might have not mixed it enough. Hi! In a pinch ( like the 2 hour trip to the grocery cause I live so rurally and there is NO way to get fresh tomatoes …) I have used well drained canned tomatoes. Pesto Pizza is the perfect delicious change from a regular Pizza Margherita, a creamy Pesto makes the perfect base, then topped with slices of fresh tomatoes and shredded mozzarella. Also tried the mozzarella you used, and it really turned out perfect! I haven’t been able to find instant yeast for several weeks. I’ve given instructions for homemade pizza dough below but don’t feel obligated to make it; store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight. This field is for validation purposes and should be left unchanged. Cheers, Elle, So glad you enjoyed this! Very fresh tasting, not heavy. Bake the pizzas on the bottom rack for 4 minutes. Preheat oven to highest setting (500 to 550°F). Bake for 10-15 minutes or until the top is bubbly and charred in spots. all-purpose flour, spooned into measuring cup and leveled-off, whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. It’s not sticky and pliable and looks nothing like your beautiful dough 😊 Can you offer some advice? Home ovens don’t get hot enough to toast the flour, and you can be left with a bit of a raw flour taste on the bottom. Usha Venkat India. Yes, you should use an 18×13-inch baking sheet for this. Mix on low speed until the dough comes together. Appetizer #6: Pesto Crostini. sprinkle the remaining flour onto a pizza stone or baking sheet to prevent sticking. I just made it last night, and they are already asking me to make it again. I especially loved the pesto, and the great tip regarding placing the tomatoes onto paper towels….this recipe was very flavorful and will be my goto pizza recipe…..I would not and did not change a thing about the recipe. Increase the speed and knead for about 5 minutes, until the dough is smooth and elastic. Yet he raved about this pizza saying it’s “the best he’s ever had.” Be encouraged, Jennifer–you are making a difference! I am someone whose immediately intimidated by any recipe that involved bread or dough making but given that your recipes always work perfectly with me, I tried this last night for dinner. Same goes for the pesto — if you want to make it from scratch, use this recipe, but store-bought works well, too (I like Mama’s pesto from Whole Foods). Hi Jenn: I made this twice already and cannot get enough!!!! The flavor combo was exquisite! It’s so nice to have a pizza night go-to like this one. Place in oven or on grill and cook for 5-7 minutes, or until cheese is bubbly. Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes). Are you using ROGERS brand? Cook. The cornmeal keeps the crust crispy and tomatoes with pesto, basil and cheese is the perfect combination. Goat Cheese and Pesto Pizza with Fresh Vegetables. (If you don’t have a … We love it! Loaded with vibrant pesto, fresh tomatoes and mozzarella, these pesto pizzas scream summer. Overall a great, reliable recipe 🙂. I’d love to hear how it turns out if you try it that way! This pizza is soooo so good. I haven’t tried adding chicken but I think it’d definitely work – LMK how it turns out if you try it. I can’t speak for the dough recipe because I used one I already had on hand but the toppings were delicious and the cook time was perfect. And, you could add 1 tablespoon of sugar but it won’t make a huge difference. I’d just stick to the recipe — there definitely can be some variation in rise-times. S’pose I should blog that one…. The pizzas were perfection. Thank you ! I finally bought your cookbook on Kindle because I felt so guilty using all of your wonderful free resources. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. I’ve made it 3 times in the last 3 weeks! At least 2 hours before baking, divide dough into three even parts, form into balls, place on a lightly floured surface, cover loosely with plastic wrap, place a towel on top of the plastic wrap to keep the edges pressed down, and allow balls to rise at room temperature. This site uses Akismet to reduce spam. This was absolutely delicious and so easy. TO DIE FOR!!!! ). Made this the other night. Read more…, Plus free email series "5 of a Classically Trained Chef", Arugula Salad with Shaved Parmesan, Lemon & Olive Oil, 11 Light & Delicious Meals to Help You Reset After Thanksgiving. My teen ate half! It smelled and tasted so good! I was scared that it may not taste so good, but everyone praised it. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate or cutting board to drain the juices. About what size baking sheet do you recommend for this? Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. It was STILL delicious. Transfer greens to work bowl of a food processor. (Tip: Leftover pizza dough makes for great cinnamon rolls!) Always. Pesto Pizza Lately I have been in the Pesto mood and needless to say this Arugula Pesto is probably oneContinue Reading Sure, Heather – you can knead the dough by hand or use store-bought pizza dough. Add basil and blend thoroughly. It’s a good day when we get to talk about pizza. At least 2 hours before baking, divide dough into three even parts, form into balls, place on a lightly … With a brush or spoon, place the pesto evenly on the dough. Hi, May I know if I can substitute the all purpose flour for bread flour? Learn how your comment data is processed. Hope you enjoy! Is it because the pesto sauce has too much oil in it? Transfer the dough to a lightly oiled large bowl. This might be the best pizza we’ve ever had! Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. I love that you place the tomatoes on the paper towels first. Jenn, my family is loving your recipes! Wash and dry the kale. Jenna Weber is half of the Fresh Tastes blog team. Preheat oven. See the very end of the recipe for freezing/thawing instructions. Pesto pizza. Worked out great. Hope that helps and that you enjoy! Click to print Pesto Mozzarella Veggie Skewers recipe . Will definitely make again. This was one of the most delicious things I’ve ever made. Spread sauce over dough. Glad everyone liked the pizza! I think I’ve written you a review before (Elle,18) but I HAD to write another.