Pesto–Heirloom Tomato Pizza

Ingredients for Pesto–Heirloom Tomato Pizza

• 1 to 2 cloves garlic, crushed (optional)

• 1/2 to 1 cup firmly packed fresh basil leaves, or to taste

• Juice of 1/2 lemon or 2 tablespoons bottled lemon juice, or more to taste

• 60g walnut halves or shelled unsalted pistachios or 40g pine nuts (omit nuts if you’d like a less caloric pesto)

• 170g baby spinach, rocket, watercress, or a combination

• Salt and freshly ground pepper to taste

• Whole-Wheat Pizza Crust

• Heirloom tomatoes, sliced, to taste (preferably a mix of yellow and red varieties)

• Basil leaves, thinly sliced, for topping

• Vegan Parmesan-style cheese and fresh oregano for topping (optional)

How to make Pesto–Heirloom Tomato Pizza

Combine the first five ingredients in a food processor and pulse until the mixture is evenly combined yet still coarse in texture. You may need to add the spinach in batches if your processor has a small or medium-size container.

Stop the machine and season the mixture gently with salt and pepper; taste to see if you'd like to add more lemon juice, then pulse a few times to mix.

Bake pizza dough rounds in a preheated 218°C oven for 15 minutes, until crust is golden.

Spread pizza crust with pesto, then load up with sliced heirloom tomatoes. Sprinkle with salt and pepper and top with plenty of thinly sliced basil leaves. Some Vegan Parmesan-style cheese and fresh oregano leaves would add a nice touch, too. This can be served at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.