Tomato & Basil Pizza2014-09-18
- Yield : 1 pizza
- Cook Time : 12m
- Ready In : 20m
Make your own veggie pizza.
- 1 pizza base
- 100g pizza sauce
- 8 cloves garlic, chopped and tossed in 2 tbsps olive oil
- 50g fresh basil leaves
- 90g Parmesan cheese, grated
- 135g pine nuts, lightly toasted
- 2 tbsps fresh lemon juice
- 240ml olive oil salt
- 225g cherry tomatoes
- 250g provolone cheese, grated
- 225g mozzarella, sliced
- red pepper flakes
- basil leaves for garnish
Preheat a pizza stone in the oven set to 260°C.
Prepare the pesto. Heat a sauté pan over medium heat and add the chopped garlic and olive oil mixture. Stir for 15 seconds and remove from heat.
Place the basil leaves, parmesan, pine nuts, lemon juice, olive oil and garlic oil mixture into a food processor.
Pulse until the basil has broken down and the ingredients are mixed. The mixture should be bright green and have a pebbly texture. It should be thin enough to spread but not runny. Add salt to taste and add more olive oil if the sauce is too thick. Transfer the sauce to a container or bowl.
Lightly spread the pizza sauce and pesto sauce on the pizza base leaving a 1-inch border, then sprinkle with cheese and 3 slices of the fresh mozzarella. Top with slices of tomatoes and extra shredded parmesan if desired.
Place the pizza onto the hot pizza stone. Bake the pizza until the dough is crisp and brown, about 10 to 12 minutes. Transfer the pizza to a cutting board, cut into slices and serve. Top with more pesto, fresh basil leaves and crushed red pepper flakes if desired.