Spread pesto over premade dough & serve this decadent recipe

Print this recipe
Ever order a pizza from a new place and open the box to find that it’s almost entirely sauce with just a few sad dollops of mozzarella cheese? And the sauce has made the crust soggy, and the result is so disappointing it takes all the excitement out of splurging on a take-out pizza? Suddenly it’s a game of sauce roulette as you try out the different places nearby. Will this one be consistently good? Or will they let you down the one time you order for a party? Solution: Make your own, and skip the marinara altogether!
This pizza uses pesto as the sauce for a much more flavorful, less sauce-y pie, which could also be a work around for young, picky eaters who demand non-red pizza (after all, is "white pizza" really pizza?). Plus, the end result is as beautiful as it is tasty, so everyone wins.
Advertisement
Cooktop Cove
Pesto pizza with garlic and onions
3
23 minutes
7 minutes
30 minutes
1 cup fresh basil, plus more for garnish
2 tablespoon pine nuts
2 clove garlic, peeled
¼ cup olive oil
¼ cup Parmesan cheese, grated
2 tablespoons butter
1 medium yellow onion, sliced
1 pound pre-made Pizza dough
Cornmeal for dusting
2 large tomatoes, sliced
¾ cup mozzarella cheese, torn
Place a pizza stone in the oven, and set the temperature to 500F.
In a food processor, combine the basil, pine nuts, garlic, olive oil, and Parmesan cheese. Pulse until a smooth pesto paste forms. Set aside.
In a medium saucepan, melt the butter. Once melted, continue to swirl until brown solids form and the butter gives off a nutty smell. Add the sliced onion and sauce until translucent. Set aside.
Once the oven has reached 500F, roll the pizza dough out on a baking sheet flipped over and dusted with cornmeal (or a pizza peel dusted with cornmeal, if you have one) to be a circle about ¼ of an inch thick, but slightly thicker around the edges.
Spread a thin layer of the pesto sauce onto the center of the pizza with the back of a large spoon, working your way out but leaving the crust bare.
Top with an even later of the onions, then the tomatoes, and finally the shredded mozzarella cheese.
Bake about five to seven minutes, checking regularly to ensure the pizza does not burn. Allow it to cool slightly before slicing and serving.
Advertisement
Resources
Print this recipe

When you can't have mom's cooking, these hearty meat pies will do the trick!
October 19   ·  
Advertisement
Grilled cheese is one of life's simple pleasures, but did you know about these amazing ways to enjoy it? No. 6 will blow your mind!
October 18   ·  
Enjoy this dish with a little less mess.
October 19   ·  
How do you go about achieving that balance of taste and low-effort?
October 6   ·  
Before you toss those rusted pans, take a look at a few of these tips to bring new life to your cookware and other trouble spots in the kitchen.
October 14   ·  
While meatloaf is a well-known American classic, the fish actually has roots dating back to early Roman days. There are also variations served in Germany, Scandinavia, and Belgium.
October 4   ·