Tomato Pesto Pizza

Pizza does not always have to be covered in tomato sauce and cheese, and then overloaded with so many toppings and flavors that you don’t even know what it is you are eating anymore.  Stripping down and building the pizza pie more modestly is easier to handle, will cook faster, and features the chosen flavors much more prominently on your palate.  It’s also much healthier, so having a fat slice of pizza will never leave you feeling guilty ever again!

1 ready-made pizza dough
2 or 3 roma tomatoes (sliced 1/4 inch)
1/3 cup pesto sauce
olive oil
salt and pepper

1.  Preheat oven to 400F
2.  Roll out the pizza dough according to the package instructions, then place onto a lightly floured baking sheet and brush with olive oil.  Bake the pizza dough about 5-8 minutes, until just lightly golden around the edge.  Remove from oven.
3.  Spread the pesto sauce onto the pizza, then place the tomatoes on top in an even layer.  Drizzle a little olive oil over the whole pizza and sprinkle with a pinch of salt and pepper.
4.  Return the pizza into the oven and bake at 400F until the crust is golden brown and the tomatoes are slightly wilted, about 5-8 minutes.
5.  Wasn’t that easy?  Now go eat!

* It is not necessary to pre-bake the dough before putting on the toppings, but I find doing so makes for a nice crunchy crust throughout the whole pizza.

One comment

  1. Pingback: Caramelized Onion and Mushroom Pizza with Truffle Oil and Egg « I'm Not A Cook

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