This week’s post is the last in my series of bread pizza recipes where you can get all the ingredients from Trader Joe’s. Check out the shopping list in the notes!
This recipe is the essence of summer. The fresh flavors of the pesto and tomato are light and the pizzas can be prepared quickly so that you can spend more time enjoying your summer evenings.
Tomato and Pesto Bread Pizza
This pizza is a taste of summer and is whipped together quickly for an easy dinner or lunch.
Equipment
- baking sheet
- parchment paper
- Chef's Knife
Ingredients
- 4 slices Trader Joe’s San Francisco Style Sourdough bread slice
- 1 Tbsp olive oil divided
- ¼ cup Trader Joe’s vegan kale cashew, and basil pesto divided
- 4 Campari tomatoes sliced divided
- ½ cup Trader Joe’s vegan Parmesean shreds divided
- Salt and pepper to taste
Instructions
- Preheat oven to 425°
- Brush the top and bottom of the sourdough bread slice with ½ Tbsp of the olive oil
- Top sourdough with pesto
- Spread the tomato slices over the pesto
- Place on a baking sheet in the oven for 12 minutes.
- Remove bread pizza and top with parmesan shreds
- Bake for an additional 3 minutes
- Remove from oven and salt and pepper to taste
Notes
Trader Joe’s Shopping List:
- Vegan Parmesean shreds
- San Francisco style sourdough bread
- Vegan kale, cashew, and basil pesto
- Olive oil
- Campari tomatoes
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.