Roasted Tomato and Pesto Pizza

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Sweet Pea Living | Roasted Tomato and Pesto Pizza | Plant-Based | Vegetarian

Very few things are as rewarding as a fresh, homemade pizza. Something about watching the dough rise, rolling it out on the counter, and layering fresh toppings makes pizza taste so much better. This pizza will have you falling in love with its roasted tomatoes, pesto, and goat cheese topped with ย leafy arugula and basil. The balsamic glaze adds the perfect touch of sweetness, make each bite burst with flavor. Go ahead and give this recipe a tryใƒผyou know you want to!

Roasted Tomato and Pesto Pizza


AuthorSweet Pea LivingDifficultyIntermediate

Yields4 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

DOUGH INGREDIENTS
 1 ⅓ cups water, heated to 80-90 degrees Fahrenheit
 ¼ cup extra virgin olive oil (EVOO)
 1 ½ tsp salt
 2 ½ cups bread flour
 1 cup whole wheat flour
 2 tsp bread machine yeast
PIZZA INGREDIENTS
 8 oz basil pesto
 2 Roma tomatoes, sliced thinly
 4 oz goat cheese, crumbled
 ½ cup basil, chopped
 1 cup arugula
 1 tbsp balsamic glaze

INSTRUCTIONS
1

Combine dough ingredients in a large mixing bowl. Blend ingredients together until dough is formed.

2

Cover bowl with a damp cloth or plastic wrap. Place on counter and let rise for 1-3 hours at room temperature.

3

Place pizza stone in oven and preheat oven to 425 degrees Fahrenheit.

4

Remove dough from bowl and place on a lightly floured work surface. Divide dough in half. Set one half aside and keep covered. Roll half of dough to fit on pizza stone.

5

Top dough with pesto, tomato slices and goat cheese. Place pizza on a sheet of parchment paper and set on top of pizza stone. Cook for 20 minutes, or until edges are golden brown.

6

Once pizza is cooked, top with basil, arugula, and balsamic glaze. Let sit for 5 minutes, then cut for serving. Enjoy!

7

Repeat with remaining dough.

Ingredients

DOUGH INGREDIENTS
 1 ⅓ cups water, heated to 80-90 degrees Fahrenheit
 ¼ cup extra virgin olive oil (EVOO)
 1 ½ tsp salt
 2 ½ cups bread flour
 1 cup whole wheat flour
 2 tsp bread machine yeast
PIZZA INGREDIENTS
 8 oz basil pesto
 2 Roma tomatoes, sliced thinly
 4 oz goat cheese, crumbled
 ½ cup basil, chopped
 1 cup arugula
 1 tbsp balsamic glaze

Directions

INSTRUCTIONS
1

Combine dough ingredients in a large mixing bowl. Blend ingredients together until dough is formed.

2

Cover bowl with a damp cloth or plastic wrap. Place on counter and let rise for 1-3 hours at room temperature.

3

Place pizza stone in oven and preheat oven to 425 degrees Fahrenheit.

4

Remove dough from bowl and place on a lightly floured work surface. Divide dough in half. Set one half aside and keep covered. Roll half of dough to fit on pizza stone.

5

Top dough with pesto, tomato slices and goat cheese. Place pizza on a sheet of parchment paper and set on top of pizza stone. Cook for 20 minutes, or until edges are golden brown.

6

Once pizza is cooked, top with basil, arugula, and balsamic glaze. Let sit for 5 minutes, then cut for serving. Enjoy!

7

Repeat with remaining dough.

Roasted Tomato and Pesto Pizza

Sweet Pea Living | Roasted Tomato and Pesto Pizza | Plant-Based | Vegetarian

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