Basil Pesto Tomato Pizza
Switch out your tomato sauce base for pesto and then top your melty cheese with artichokes, tomatoes and black olives. Make or buy your base - your choice.
Servings: 8 10" pizzas
Calories: 237kcal
Ingredients
- 1 batch Overnight No Knead Pizza Dough or substitute 2 10" store bought bases
- ½ cup basil pesto (I used Kirkland from Costco)
- 2 cups provolone shredded
- 1 cup grape tomatoes halved
- 340 ml marinated artichoke hearts finely chopped
- 24 black olives pitted and chopped
- fresh basil leaves slivered (optional)
Instructions
- Preheat pizza stone or pan in oven at 410 degrees.
- Roll out each half of pizza dough into a 10-12" circle ¼ to ½" thick.
- Brush each pizza base with ½ the basil pesto.
- Spread ½ of cheese evenly over each base. Leave ½ inch outer crust free of toppings.
- Spread ½ of the artichoke hearts evenly over each base.
- Sprinkle the tomatoes and olives evenly over each pizza base.
- Garnish with fresh basil leaves.
- Bake pizzas approximately 20 minutes til crust is light gold colour. Monitor often since ovens can vary.
Notes
Notes
Substitute mozzarella for the provolone cheese if desired.
Substitute diced or sliced fresh vine tomato for the grape tomatoes if that is what you have.
Nutrition is based on ¼ of a 10" pizza.
Nutrition
Calories: 237kcal | Carbohydrates: 5g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 711mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1164IU | Vitamin C: 10mg | Calcium: 290mg | Iron: 1mg