Veggie Pesto Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Veggie Pesto Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade); 1 tbs olive oil (for brushing); 3 tbs prepared basil pesto (may contain pine nuts); 1 clove fresh garlic (minced); 1 tsp lemon juice; 3 oz marinated artichoke hearts (quartered if large); 3 tbsp sun-dried tomatoes (oil-packed, drained and sliced); 0.25 each red onion (thinly sliced); 1 cup baby spinach (packed, fresh); 0.25 tsp crushed red pepper flakes; 0.25 tsp salt; 0.25 tsp black pepper; 6 leaves fresh basil leaves (for garnish, optional); 2 tbsp grated Parmesan or Pecorino (optional, for serving)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time45m

Serves2

pesto, artichokes, sun-dried tomatoes, fresh garlic (mozzarella not included, pesto may contain pine nuts)

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Ingredients

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Dough & Base

1 each pizza dough (store-bought or homemade)

1 tbs olive oil (for brushing)

Pesto Sauce

3 tbs prepared basil pesto (may contain pine nuts)

1 clove fresh garlic (minced)

1 tsp ReaLemon lemon juice

Toppings

3 oz marinated artichoke hearts (quartered if large)

3 tbsp sun-dried tomatoes (oil-packed, drained and sliced)

1/4 each red onion (thinly sliced)

1 cup baby spinach (packed, fresh)

1/4 tsp Crushed red pepper flakes

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing

6 leaves fresh basil leaves (for garnish, optional)

2 tbsp grated Parmesan or Pecorino (optional, for serving)

Method

Dough & Base

Preheat & Prepare Dough

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven, set to highest temperature. On a lightly floured surface, stretch or roll pizza dough into a 12-inch round (about 1/4-inch thick). Transfer to a parchment sheet or a pizza peel dusted with semolina or flour. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil.

Pesto Sauce

Prepare Sauce

In a small bowl, combine 3 tablespoons prepared basil pesto, 1 minced garlic clove, and 1 teaspoon lemon juice. Stir to combine. Taste and adjust: add a pinch of salt if needed. Spread an even layer (about 2 1/2–3 tablespoons) of the pesto mixture over the dough, leaving the oiled rim exposed for the crust.

Toppings

Assemble Toppings

Arrange toppings over the pesto in a single layer: distribute the 3 oz quartered marinated artichoke hearts evenly, scatter 3 tablespoons sliced sun-dried tomatoes, and thin slices from 1/4 red onion. Evenly scatter 1 cup packed baby spinach (it will wilt in the oven). Sprinkle 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper over the top. Press toppings lightly so they adhere to the pesto.

Bake

Carefully transfer the pizza (on parchment or peel) to the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until crust is golden and toppings are bubbling and edges are blistered. Baking time depends on oven and stone temperature.

Optional Broil

If you want extra blistering on the toppings' edges, broil on high for 1 minute at the end—watch closely to avoid burning.

Finishing

Finish & Serve

Remove pizza from oven and let rest 2 minutes. Scatter 6 fresh basil leaves torn or left whole over the top and shave or sprinkle 2 tablespoons grated Parmesan or Pecorino if using. Slice into 6–8 pieces and serve immediately.