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Home Made Pizza
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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 sparce and pizza should be lightweight.

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
  • 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?

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