Our chicken sausage pizza with tomato paste sauce ended up turning out just fine, and I already had all of the ingredients for this white pesto pizza, so it went unharmed! I've gotten into the habit of making at least one batch of sourdough pizza dough a week and sticking it in the freezer. I love having a few balls of pizza dough always on hand to thaw and create a pizza for dinner with whatever we have on hand.
One Year Ago: Sweet Potato Kale Pizza (another one of my favorite pizza combinations!)
Two Years Ago: Peanut Butter Nutella Brownies
White Pesto Pizza with Tomatoes & Basil
adapted from Cooking Light March 2011
-1 pizza crust, store bought or homemade (I used homemade sourdough crust, but you could also use this recipe for a 30 min dough!)
-1/4 cup prepared pesto
-1/2 cup shredded mozzarella
-1/2 cup part-skim ricotta cheese
-1/2 cup grape tomatoes, halved
-1/4 tsp black pepper
-1/4 cup basil leaves, chopped
1. Preheat oven to 400F. Line a baking sheet or a pizza stone with parchment paper. Roll out pizza dough over parchment paper and bake for 15 minutes.
2. Remove crust from oven and spread with pesto. Top with mozzarella cheese. Place spoonfuls of ricotta cheese over the crust. Top with tomatoes and bake for an additional 10-20 minutes, until cheese is melted and crust reaches desired crispness.
3. Just before serving, sprinkle pizza with pepper and basil. Cut into slices and serve.