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By anotherveganfoodblog
Summer Tomato Pesto Pizza
9 steps
Prep:15minCook:20min
Get the most out of your summer produce by making this summer tomato pesto pizza. Fresh herbs and sweet heirloom tomatoes make this pizza so good it will be worth turning on your oven.
Updated at: Thu, 17 Aug 2023 00:16:53 GMT
Nutrition balance score
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Ingredients
8 servings
white whole wheat pizza dough recipe
or store-bought dough
1 Tbspolive oil
¾ cupliquid pizza mozzarella
pourable
1heirloom tomato
large, sliced in 1/4” rounds
½ tspred pepper flakes
flaky salt
to taste
1 bunchfresh basil leaves
finely chopped
⅛ cupfresh parsley leaves
finely chopped
1 Tbspwalnuts
chopped
1clove garlic
minced
red pepper flakes
1lemon
Juice from, small
¼ cupolive oil
salt
to taste
Instructions
Step 1
Preheat the oven to 500°F and place a large cast iron skillet in the oven while preheating.
Step 2
Follow the white whole wheat pizza crust recipe to prepare the crust if using.
Step 3
Put all of the pesto ingredients into small mixing bowl and combine.
Step 4
Roll out pizza into a 16” inch circle.
Step 5
Carefully remove the skillet from the oven and drizzle in 1 Tbsp of olive oil and use a silicon brush to coat the pan.
Step 6
Lower the pizza crust into the pan and spread pesto over the dough.
Step 7
Pour a light even layer of Miyoko’s liquid vegan pizza mozzarella over the pesto.
Step 8
Top with sliced tomatoes and bake for 15 - 20 minutes or until the crust is browned and toppings are cooked through.
Step 9
Remove pizza from oven and top with red pepper flakes, and flaky salt.
View on anotherveganfoodblog.com
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