Name: Fresh Pesto and Heirloom Tomato Pizza
Prep time: 1 h 40 min
Cook time: 2 min
Total time: 1 h 42 min
Yield: Four 12-inch (30-centimeters) pizzas

Fresh Pesto and Heirloom Tomato Pizza

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.

Difficulty

Servings

Four 12-inch (30-centimeters) pizzas

Prep Time

1 hour 40 minutes

Cook Time

1 to 1 ½ minutes

By Ooni HQ

Cooked fresh pesto and heirloom tomato pizza with mozzarella.

Note

This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough is a great fit – just be sure to set aside 3 to 4 hours for proofing before cooking. Buy pre-toasted pine nuts, or do it at home using the following method: Heat a dry skillet or pan over medium heat. Add the pine nuts to the skillet and spread them out in a single layer. Cook for 3 to 5 minutes, shaking the skillet occasionally to ensure even toast. They're done when they turn golden brown and emit a fragrant aroma. If you’d rather use store-bought pesto, try to purchase one that uses fresh produce and no added sugar or chemical flavorings.

Method

1: In a food processor, add the garlic, Parmesan, Pecorino Romano and pine nuts; pulse until you get a chunky paste.

Add the basil, lemon juice and salt, and pulse again until roughly combined. Stream in olive oil while pulsing the processor until all ingredients are combined but before they are puréed. Adjust seasoning if necessary.

Tip: Pesto has a fair amount of oil; to avoid any excess grease on your pizza, be sure to blot out some of it before topping.

2: Chop the heirloom tomatoes into ¼-inch (½-centimeter) cubes.

3: Put the tomatoes into a mixing bowl.

Marinate them in extra-virgin olive oil, white wine vinegar, oregano, red chili flakes, sea salt and red onion. Let sit for 90 minutes.

4: Fire up your oven, aiming for 850 to 950 °F (450 to 500 °C) on the stone baking board inside.

Use an infrared thermometer to quickly and accurately check the temperature of the stone.

5: Place a dough ball on your lightly floured work surface.

Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimeter) round base, and then keep your dough on the countertop or lay the stretched dough over your lightly floured pizza peel.

6: Top the dough with ¼ (80 grams) of the fresh mozzarella.

With a slotted spoon, strain the tomatoes and top the dough evenly with ¼ (80 grams) of the tomatoes.

7: Slide the pizza off the peel and into the oven.

Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.

8: Remove the pizza from the oven and drizzle over ¼ (50 grams) of the pesto.

Garnish with 5 to 6 fresh basil leaves.

9: Slice, serve and enjoy.

Repeat the steps for the remaining pizzas.

Ooni HQ

Make pizza. From wood-fired flavor to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

Equipment