When you’re craving a dish that highlights an abundance of fresh ingredients, we like to think this delectable pesto and tomato pizza does the trick. The colorful combination brings together the classic taste of Italian pesto and ripe heirloom tomatoes for a pie that works especially well during spring and summer. 

While there are many variations of pesto (in Italy it’s a term used for any puréed sauce, usually made with a mortar and pestle), one of the most familiar is pesto alla Genovese. It combines Genovese basil from the coastal region of Liguria, garlic, pine nuts, Parmigiano-Reggiano and/or Pecorino Fiore Sardo, extra-virgin olive oil and salt. Nothing more, nothing less. For our version, we’ve added lemon juice for a dash of brightness; set atop a thin and crispy dough, the bright green pesto makes for a stunning visual. Add to that the heirlooms’ natural sweetness and juiciness, plus fresh mozzarella and you’ll get peak summertime in every bite. In other words, it’s the smell – and taste – of the season of the sun.