pesto pizza

Vegetarian Manchego Pesto Pizza

pesto pizza

One of the most glorious things about pesto is its versatility.  I like to put it on sandwiches (mayo and mustard are just about the only food type substances I just won’t eat).  It makes a great pesto pizza, too.

I had these wonderful red ripe cherry tomatoes from the garden that I needed to use.  I also had some lemon marinated olives in the fridge, and leftover sourdough pizza dough (leftover pizza dough will keep in the fridge for several days; just put some olive on it and throw it in some tupperware) and pesto sauce, of course.  Some zucchini shaved super thin, and thin slices of Spanish Manchego cheese, and we were in business.

The technique:

This really couldn’t be simpler.  Flatten out the pizza dough and place on a cornmeal covered pizza peel (this is so you can slide it off into the oven easily).  Place a thin layer of pesto sauce on the top of the dough.

Next, layer sliced zucchini, sliced tomatoes and olives.  Finish by adding a layer of thinly sliced Manchego cheese (or whatever cheese you have that needs to be used).  It will look something like this:

Pesto Pizza Uncooked

Slide it off the pizza peel onto a pizza stone in a very hot oven.  The hotter you get the oven, the quicker the pizza will cook.  I cooked mine at 475 for about 15 to 20 minutes.

And that’s it.  It’s really just about the simplest, most humble food you could eat, but somehow more than the sum of its parts.  Let me know what you think if you try out the recipe.

The ingredients:

  • 1 small ball of pizza dough
  • approximately 1/4 cup of pesto sauce
  • several thin slices of zucchini
  • 1 or 2 thinly sliced ripe red cherry tomatoes
  • thinly sliced marinated olives
  • thin slices of Manchego cheese

Vegetarian Manchego Pesto Pizza
oneworldplate: 
Recipe type: Pizza
Cuisine: Vegetarian
 
Leftover pesto sauce, and leftover pizza dough are a marriage made in heaven.
Ingredients
  • 1 small ball of pizza dough
  • approximately ¼ cup of pesto sauce
  • several thin slices of zucchini
  • 1 or 2 thinly sliced ripe red cherry tomatoes
  • thinly sliced marinated olives
  • thin slices of Manchego cheese
Instructions
  1. Shape pizza dough into a roundish flat shape.
  2. Place on cornmeal covered pizza peel.
  3. Add a thin layer of pesto sauce.
  4. Slice and layer vegetables.
  5. Add slices of cheese.
  6. Bake at 475 on a pizza stone for 15 to 20 minutes.

 

2 thoughts on “Vegetarian Manchego Pesto Pizza”

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