Basil Pesto Cherry Tomato Pizza
Simple fresh flavors that marry perfectly together make this eye-pleasing personal pizza juicy and fresh. For the photo we used our own fresh pesto and made our own pizza crust from scratch, heck we even ground the flour ourselves in our flour mill. In a hurry? No worries, use a pre-made pizza shell and prepared pesto for delicious fresh pizza in a flash.
Ingredients
| 2 | small |
pizza shell
prepared, fresh or pre-baked |
* |
| 8 | ounces |
cherry tomatoes
halved |
|
| 4 | ounces |
mozzarella cheese
buffalo if possible, or provolone works well, cut into thick slices |
|
| ½ | cup |
basil pesto
home made or jarred |
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
minced (optional) |
|
| 1 | teaspoon |
oregano
|
|
| ¼ | teaspoon |
sea salt
|
|
|
basil
fresh for garnish |
* |
Directions
Preheat oven to 425℉ (220℃) F.
Mix the olive oil, oregano and garlic (if used) in a small bowl.
Spread the pesto equally over each prepared personal sized pizza shell. You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
Top the layer of pesto with slices of mozzarella cheese (or provolone works very nicely too) strategically placed. If you can find buffalo mozzarella you are in for a special treat.
Top with the cherry tomato halves in a decorative arrangement.
Place a little bit of salt onto each of the cherry tomatoes. Add a grinding of fresh black pepper if desired.
Drizzle the tomatoes with the olive oil mixture.
Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
Remove, let cool for a few minutes, garnish with fresh basil and serve.
Nutrition Facts
Serving Size 160g (5.6 oz)
Evans
Just want to say, delicious pizza, and this recipe is just so easy to follow, nothing hard for me to figure out. From the beginning to the end, about 30 minutes. My boys loved these individual pizza. Thanks for sharing, looking forward more good ones
over 13 years ago