Heirloom Tomato Pizza with Pistachio Pesto
Juicy heirloom tomatoes and lemony fresh pistachio pesto make a beautiful pair in this cheesy and delicious pizza.
12x18 sheet pan
- 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
- 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
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!
- 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.