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Fresh Pesto and Heirloom Tomato Pizza

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 summer.
While there are many variations of pesto (in Italy, it’s a term used for any puréed sauce, usually made with a mortar and pestle), one of the most familiar is pesto alla Genovese. It combines Genovese basil from the coastal region of Liguria, garlic, pine nuts, Parmigiano-Reggiano and/or Pecorino Fiore Sardo, extra-virgin olive oil and salt. Nothing more, nothing less. For our version, we’ve added lemon juice for a dash of brightness; set atop a thin and crispy dough, the bright green pesto makes for a stunning visual. Add to that the heirlooms’ natural sweetness and juiciness, plus fresh mozzarella, and you’ll get peak summertime in every bite. In other words, it’s the smell – and taste – of the season of the sun.
Four 30-centimetre pizzas
1 hour 40 minutes
1 to 1 ½ minutes
By Ooni HQ
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.
Ooni HQ
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