Pesto. Pizza. What’s not to love? My basil plant kicked the bucket, so I used chive pesto instead. The recipe for the chive pesto is at the end of this post.
FOR PRINTABLE VERSION CLICK HERE: Summer Pesto Pizza
Source: Simply in Season
1 Tbs active dry yeast (heaping)
1 1/4 cups warm water
2 cups flour
1 cup whole wheat flour
1 tsp salt
1/2 cup pesto (make your own. The basil recipe is linked, otherwise scroll down to see the chive pesto version)
3 medium tomatoes (sliced)
2 cups mozzarella cheese (shredded)
1. Dissolve yeast in the warm water.
2. Add enough flour and the salt to make a soft dough. Knead 8-10 minutes until smooth and elastic; cover and let rise until doubled, about 45-55 minutes. Roll onto a greased or oiled pan.
3. Spread pesto on crust; top with tomatoes and cheese. Garnish with fresh basil leaves if desired.
4. Bake at 450F for 20 minutes. (Not sure if it’s because the pizza stone wasn’t very big or my oven wasn’t really 450, but it took a good 20 minutes to finish baking. The original directions say 5-8 minutes.)
Servings: 3
The Verdict: Oh. My. Word. This was super delicious. The pesto wasn’t overpowering at all, and the tomatoes were so tangy (fresh picked from the CSA and garden!) DH said, of course, that it would be even better with chicken. For once I agree with him.
Nutrition Facts
Serving size: 1/3 of a recipe (17.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 917.13
Calories From Fat (33%) 302.58
% Daily Value
Total Fat 34.51g 53%
Saturated Fat 13.88g 69%
Cholesterol 67.85mg 23%
Sodium 1609.11mg 67%
Potassium 743.59mg 21%
Total Carbohydrates 107.56g 36%
Fiber 6.44g 26%
Sugar 4.89g
Protein 43.56g 87%
Chive Pesto
Blend the following in a food processor or blender:
- 1 1/2 C chives
- 1/2 C parsley
- 1/2 C Parmesan cheese
- 1/2 C walnuts
- 1/4 C olive oil
- 2 T lemon juice
You can also add some kale or Swiss chard, about a hand full, if you’d like. May need to add water to get to the consistency that you want.
this post shared at Meatless Monday
Did you preheat your stone in the 450 oven? Sometimes it says to preheat 30 minutes. I hate to heat up my kitchen like that tho. Good looking pizza.
I did not – that’s a good point. The oven was preheated but not the stone.
What a delicious looking pizza! I think I will try a GF variation on our next pizza night.
OMgosh that looks amazing. That’s it – pizza for dinner tomorrow night (using this recipe)! Thank you.
YUM! This looks amazing! My tummy is growling just looking at the picutre! Thank you for sharing this at Monday Mania!
I came home from working at summer camp, went to a local farm to get some blueberries, and while I was there I also got some basil and onions! They didn’t have tomatoes so I got some from the grocery store, and also got green peppers and avocado. I put the onions and green peppers on as well the tomatoes. And then after It came out of the oven I put a thin slices of avocado on it. It was a great addition!!! I went back to camp, and I was craving it constantly!!!
oh my word, avocado would be WONDERFUL!
Yum! I hope I get some tomatoes in my CSA box tonight… this would make a great saturday dinner. Thanks for sharing!
I’m starting to think I shouldn’t read food pasts at night when I start having cravings. But if you could I’d love it if you could beam me up some of this. Yum!