Summer Tomato Pesto Pizza
Get the most out of your summer produce with this summer tomato pesto pizza.
Equipment
- Mixing bowl if making pizza dough
- Measuring cups if making pizza dough
- Measuring spoons if making pizza dough
- cutting board
- Chef's Knife
- serrated knife
- large cast iron skillet you can also use pizza pan
Ingredients
- white whole wheat pizza dough recipe or store-bought dough
- 1 Tbsp olive oil
- ¾ cup Miyoko’s pourable liquid pizza mozzarella
- 1 large heirloom tomato sliced in ¼” rounds
- ½ tsp red pepper flakes
- flaky salt to taste
Pesto Ingredients
- 1 bunch fresh basil leaves finely chopped
- ⅛ cup fresh parsley leaves finely chopped
- 1 Tbsp walnuts chopped
- 1 clove garlic minced
- 1 pinch red pepper flakes
- juice from one small lemon
- ¼ cup olive oil
- salt to taste
Instructions
- Preheat the oven to 500°F and place a large cast iron skillet in the oven while preheating.
- Follow the white whole wheat pizza crust recipe to prepare the crust if using.
- Put all of the pesto ingredients into small mixing bowl and combine.
- Roll out pizza into a 16” inch circle.
- Carefully remove the skillet from the oven and drizzle in 1 Tbsp of olive oil and use a silicon brush to coat the pan.
- Lower the pizza crust into the pan and spread pesto over the dough.
- Pour a light even layer of Miyoko’s liquid vegan pizza mozzarella over the pesto.
- Top with sliced tomatoes and bake for 15 - 20 minutes or until the crust is browned and toppings are cooked through.
- Remove pizza from oven and top with red pepper flakes, and flaky salt.
Tried this recipe?Let us know how it was!