How many different ways can one make pizza. I mean, the toppings are endless. From pineapple and bacon to Nutella and marshmallow, I’ve had it all. That’s what is so comforting about pizza. No matter how you top it, you know it’s gonna be good, because what could be better than carbs and cheese? Or carbs and chocolate? This heirloom tomato pizza with pistachio pesto is a fancy summer pizza, but it is so delicious! Definitely a favorite.
I love summer and all of its glorious seasonal produce. From apricots to peaches, cherries to summer squash, heirloom tomatoes hold a special place in my heart. They are just so beautifully unique. And when you pair them with a delicious pistachio pesto, fresh mozzarella and top all of that goodness on a fluffy pizza crust, how can one resist from eating the whole pie?
My real obsession with pizza peaked when I moved to NY. There’s just so many pizzerias, everywhere you turn! And I am here for it. But, back to this heirloom tomato pizza with pistachio pesto! Traditionally, pesto is made with pine nuts and it is so yummy, but you can make pesto so many different ways.
Pistachio Pesto
- I’m a blender, add olive oil, garlic, shelled pistachios, parmesan cheese, basil, lemon juice, lemon zest, crushed red pepper, salt and pepper.
- Blend until a smooth sauce forms. About 1-2 minutes.
This pesto is super simple and delicious. The bits of lemon zest and juice add a bright and fresh taste.
Heirloom tomatoes can sometimes be hard to find. I’ve made quite a few trips to my local supermarket for some and at times they were out of stock. Or only the mushy and moldy ones were left. If you can’t find any, beefsteak tomatoes are great in this recipe. Or even tri-color cherry tomatoes.
I like using fresh mozzarella instead of shredded. I prefer the mild flavor of fresh mozzarella and love the way it melts on this pizza. This pizza is kind of like a deconstructed caprese sandwich. And of course, fresh basil leaves on top are a must!
This pizza is one of my favorites to make. All you need is some store bought pizza dough, or use your favorite recipe. The rest is pretty simple. You can also make the pesto in advance to cut down on time.
Heirloom Tomato Pizza with Pistachio Pesto
Equipment
- Blender
- Rolling Pin
- 12×18 sheet pan
Ingredients
- 1 lb pizza dough
- 1 heirloom tomato cut into 5-6 slices
- ¼ cup tomato sauce store bought or homemade
- 8 oz fresh mozzarella sliced
- ¼ cup fresh basil
- ½ cup pistachio pesto see instructions
- 1 tbsp olive oil
- 1 tsp crushed red pepper optional
Pistachio Pesto
- 2 cup fresh basil
- ½ cup shelled pistachios
- ½ cup olive oil
- ¼ cup parmesan cheese grated
- 1 tsp lemon zest
- 1 tsp salt
- 1 tsp crushed red pepper
- ½ lemon juiced
Instructions
- Preheat your oven to 450°
- Slice and salt your heirloom tomatoes and place them on paper towels to drain some of their water.
- Roll out your pizza dough on a lightly floured surface.
- Place the pizza crust on your sheet pan lined with parchment paper. Lay the tomato sauce down first. Then add your heirloom tomatoes. Be sure to spread them out. Next add your fresh mozzarella.
- Top with fresh basil, olive oil and crushed red pepper. Place the pizza in middle rack of your oven and bake for 15 minutes. The crust should be lightly golden brown. While the pizza is still hot, Generously spoon the pesto all over the pizza. Slice and enjoy!
Pistachio Pesto
- Add all the ingredients to a blender. Pulse to combine. Blend for 1-2 minutes until a thick sauce forms.
Notes
- If you can’t find any heirloom tomatoes, you can use beefsteak tomatoes or even cherry tomatoes.
- There will be some pesto left over. You can store the pesto in the fridge for up to a week, or freeze for up to 6 months. This pesto is delicious as a sauce with spaghetti or penne.
- Preheat your oven for at least an hour to make sure its really hot before the pizza goes in.
- Tomatoes carry a lot of water and it’s inevitable that they’ll leak a bit while baking. But placing the tomatoes on paper towels and lightly salting them prior to topping your pizza, will remove most of their liquids.
