Sunday, February 27, 2011

Spicy Roasted Tomato Pizza with Kale-Almond Pesto

This pizza is AMAZING. So flavorful and spicy and delicious. I will definitely be making this again, and I'm looking very forward to it!

1 prepared whole wheat pizza dough
Kale-Almond Pesto (or other pesto of choice), enough to liberally coat crust

2 medium sized tomatoes, chopped
1/2 large red onion, chopped
1/2 small white/yellow onion, chopped
3 T oil
½ T balsamic vinegar
1-2 basil leaves, chopped
2 garlic cloves, minced

3-4 basil leaves, chopped finely

Preheat oven to 375F
In a small bowl, mix together the oil, salt, vinegar, 1-2 chopped basil leaves, and minced garlic.
In a medium sized bowl, mix together the chopped veggies and oil mixture.
Pour into a greased or lined baking sheet and bake for 35-40 minutes.
Remove roasted veggies from oven until ready to assemble the pizza.

Raise oven heat to 400F
Pre-bake rolled out pizza dough for 5 minutes, take out and set aside.
Generously spread pesto onto pre-baked pizza crust.
Dump roasted veggies evenly onto pesto.
Sprinkle finely chopped basil leaves and "parmesan cheese" (go nuts with this step- this cheeZe is really really really really amazing).
Bake for 10-15 minutes, until crust is golden brown.

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