Pesto Heirloom Tomato Pizza Recipes

PESTO-HEIRLOOM TOMATO PIZZA

Pesto-Heirloom Tomato Pizza image

I've already admitted that I'm usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it's really not that difficult. The whole wheat recipe here is one I've relied on for years when those blue moons come along.

Provided by Nava Atlas

Yield Makes 2 (12-14-inch) pizzas

Number Of Ingredients 10

Ingredients

1 to 2 cloves garlic, crushed (optional)
1/2 to 1 cup firmly packed fresh basil leaves, or to taste
Juice of 1/2 lemon or 2 tablespoons bottled lemon juice, or more to taste
1/2 cup walnut halves or shelled unsalted pistachios or 1/4 cup pine nuts (omit nuts if you'd like a less caloric pesto)
6 ounces baby spinach, arugula, watercress, or a combination
Salt and freshly ground pepper to taste
Whole-Wheat Pizza Crust
Heirloom tomatoes, sliced, to taste (preferably a mix of yellow and red varieties)
Basil leaves, thinly sliced, for topping
Vegan Parmesan-style cheese and fresh oregano for topping (optional)

Steps:

Combine the first five ingredients in a food processor and pulse until the mixture is evenly combined yet still coarse in texture. You may need to add the spinach in batches if your processor has a small or medium-size container.
Stop the machine and season the mixture gently with salt and pepper; taste to see if you'd like to add more lemon juice, then pulse a few times to mix.
Bake pizza dough rounds in a preheated 425°F oven for 15 minutes, until crust is golden.
Spread pizza crust with pesto, then load up with sliced heirloom tomatoes. Sprinkle with salt and pepper and top with plenty of thinly sliced basil leaves. Some Vegan Parmesan-style cheese and fresh oregano leaves would add a nice touch, too. This can be served at room temperature.

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