»Back to Pizza
Ultimate Pesto Pizza
Contributed by: Melinda
I suspect everyone loves pesto sauce and of course, it's just as good on bread as pasta. We've probably all also had a pesto pizza, but not this one! This is so delicious, I can't stop thinking about it. I'm tempted to make another one today... Be sure not to over-load the pizza. Toppings should be
sparse and pizza should be lightweight.
What you need
- 1/4 of 1 recipe Pizza
Dough (one recipe equalling enough for two 12 inch thin crust pizzas)
- 2 tbl basil pesto sauce
- 6-8 cherry or grape tomatoes (I used a combination of heirloom cherry tomatoes in various colors)
- Kosher salt
- Grated Parmesan or Romano cheese
- Extra minced garlic (optional)
- 1 fresh egg
How to make it
- Preheat oven to 475-500º with the stone inside (the
stone needs to be heated with the oven
- Cut tomatoes in half, place on a plate and sprinkle with kosher salt
- Roll out pizza dough very thin (this gives a crispy crust)
- Place pizza onto a peel spread with a small amount of cornmeal
- Spread pesto sauce thinly all over up to the edges
- Place tomato halves around the surface
- Sprinkle top with grated cheese
- Place into preheated oven for a few minutes to allow it to set up a bit
- Crack egg into a small cup or bowl
- Using the peel, pull pizza out briefly and pour egg directly onto the top in the center
- Return pizza to hot oven and continue to bake until the crust is lightly browned and egg is just set - you want to yolk to be runny
- Remove and let stand about 5 minutes before cutting
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: