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White Pizza with Tomato and Pesto

I love making homemade pizza.  Here is a nice version that substitutes pesto for the traditional tomato based pizza sauce. The most challenging thing for any pizza is the crust.  Experiment with your oven temp and duration until you get it just right!

Preparing the Pizza Crust
White Pizza with Tomato and Pesto

1 Purchased Pizza crust, such as Boboli
1 T Olive Oil
1/4 C Pesto  (see recipe below)
1/2 C Shredded Mozzarella Cheese
1/2 C Ricotta Cheese
1 Roma Tomato, Sliced
1/2 t Oregano

  • Preheat oven to 450 degrees
  • Brush the pizza crust with olive oil
  • Spread the pesto evenly on the crust
  • Sprinkle Mozzarella over pesto
  • Dollop ricotta, by spoonfuls, evenly over the mozzarella
  • Place pizza directly on middle oven rack and cook for 7 minutes.  
  • Remove pizza from oven and arrange tomatoes on top
  • Sprinkle oregano on top
  • Return pizza to oven and cook for an additional 3-5 minutes or until desired crispness is achieved





Pesto

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3 Store in refrigerator but serve at room temperature.  Makes 1 cup.

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