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Fresh Pesto and Heirloom Tomato Pizza

By Ooni HQ
By Ooni HQ
Vegetarian

When you’re craving a dish that highlights an abundance of fresh ingredients, we like to think this delectable pesto and tomato pizza does the trick. The colorful combination brings together the classic taste of Italian pesto and ripe heirloom tomatoes for a pizza that works especially well during spring and...

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Method

Note

This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough is a great fit; just be sure to set aside 3 to 4 hours for proving before cooking. 

Buy pre-toasted pine nuts, or do it at home using the following method: Heat a dry skillet or pan over medium heat. Add the pine nuts to the skillet and spread them out in a single layer. Cook for 3 to 5 minutes, shaking the skillet occasionally to ensure an even toast. They're done when they turn golden brown and emit a fragrant aroma. If you’d rather use store-bought pesto, try to purchase one that uses fresh produce and no added sugar or chemical flavourings.

For the pesto:
  1. In a food processor, add the garlic, Parmesan, pecorino and pine nuts; pulse until you get a chunky paste. Add the basil, lemon juice and salt, and pulse again until roughly combined. Stream in olive oil while pulsing the processor until all ingredients are combined, but not yet puréed. Adjust seasoning as necessary.

    Tip: Pesto has a fair amount of oil. Avoid any excess grease on your pizza by blotting before topping with it. Simply place a paper towel or two on a plate and spoon 200 grams of the pesto on top, then set it aside until the pizza is cooked.

For the tomatoes:
  1. Chop the heirloom tomatoes into ½-centimetre cubes.

  2. Put the tomatoes into a mixing bowl. Marinate them in extra-virgin olive oil, white wine vinegar, oregano, red chilli flakes, sea salt and red onion. Let sit for 90 minutes.

For the pizza:
  1. Fire up your oven, aiming for 450 to 500 °C on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

  2. Place a dough ball on your lightly floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 30-centimetre base, then keep your dough on the worktop or lay the stretched dough over your lightly floured pizza peel.

  3. Top the dough with 80 grams of the fresh mozzarella. With a slotted spoon, strain the tomatoes and top the dough evenly with ¼ (80 grams) of the tomatoes. 

  4. Slide the pizza off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. 

  5. Remove the pizza from the oven and drizzle over ¼ (50 grams) of the pesto. Garnish with 5 or 6 fresh basil leaves. 

  6. Slice, serve and enjoy. Repeat the steps for the remaining pizzas. 

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