Say goodbye to heirloom tomato season with this ridiculously addicting heirloom tomato pesto pan pizza!
A Saturday post? What is this?!
Calm yoself, I just HAD to.
Last week, I bought a ton of heirloom tomatoes at Whole Foods, just because. I mean, seriously, if you can successfully walk past a basket of heirloom tomatoes without even thinking about buying them, then we can’t be friends.
No I lied, we can be friends.
But 20 points to you if you look at tomatoes like other girls look at diamonds.
I brought these babies home and after maybe 30 seconds of brainstorming, I immediately went to work on this heirloom tomato pesto pan pizza. And it ended up being so good that I spontaneously photographed it and decided it would go on the blog.
So that’s why there is this Saturday post.
-Hello, Mom? If you’re reading this, this is so up your alley. –
Alex and I liked it so much, we ate dinner at 4pm because we couldn’t wait 2 hours until a proper dinner time.
So hello to you, sipping your Saturday coffee, reading this post. It is me, Sarah. Telling you to go get some heirloom tomatoes while you still have the chance. And make this pizza for dinner.
- your favorite pizza dough, either store bought or a dough kit (mine is DeLallo's Pizza Dough Kit
- 1 large bunch basil (leaves and smaller stems)
- ¼ cup olive oil
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoons pine nuts
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 4 small heirloom tomatoes of various colors, sliced
- 8 oz fresh mozzarella, sliced into ¼ inch disks
- dash red pepper flakes
- EVOO, for brushing
- If using store-bought dough, allow it to come fully to room temperature. If using dough kit, prepare dough according to package directions.
- Once dough is ready, preheat oven to the highest temperature it can go. For me it was 525°F.
- In a small blender, pulse all pesto ingredients until nearly smooth. Set aside.
- Grease a large baking sheet, or sprinkle with semolina flour if you have some in your pantry. On a large work surface, roll out pizza dough to the size of your baking sheet.
- Place dough in baking sheet. It should fit snugly inside.
- Brush the edges of the dough with olive oil. Pour pesto onto dough, spreading it evenly with the back of a large spoon.
- Place sliced mozzarella on top of pesto, spacing it evenly around the pizza. Top everything with tomato slices, then sprinkle with red pepper flakes.
- Bake pizza for 10-15 minutes, depending on the strength of your oven. It is done when the dough is golden brown and everything bubbling and deliciously melty.
- Grate some extra parm on top. Cut pizza into slices. Serve immediately.