Sundried Tomato Almond Pesto Pizza

Sundried Tomato Almond Pesto Pizza. Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese.

Sundried Tomato Almond Pesto Pizza

Originally published  Dec, 2013.

We often use homemade pizzas for entertaining, even at parties where we slice them into small pieces and serve as finger foods in several varieties throughout the evening.

Click the links below for other pizza ideas you could serve at at what’s sure to be a much talked about gourmet pizza party.

Caramelized Pear and Prosciutto Pizza

Buffalo Wing Pizza 

Barbeque Grilled Chicken Pizza

Grilled Asparagus Pineapple and Chicken Pizza 

Steak Taco Grilled Pizza

The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

Sundried Tomato Almond Pesto Pizza

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Yield: 4 servings

Sundried Tomato Almond Pesto Pizza

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours 10 minutes

Sundried Tomato Almond Pesto Pizza. Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese.

Print

Ingredients

• 1 ball pizza dough (See notes for recipe link)
• 3/4 cup sundried tomato almond pesto (See notes for recipe link)
• 4 ounces thin sliced prosciutto
• 3 ounces soft goat cheese
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 6 leaves fresh basil
• 2 tbsp cornmeal (approximately)

Instructions

1. Preheat pizza stone in a 500 degree oven for 20 minutes.
2. Simmer the balsamic vinegar and honey to reduce the volume by about half. It should thicken slightly. Set aside. This will be enough for a few pizzas.
3. Stretch or roll the dough ball into about a 13-14 inch round.
4. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
5. Spread the pesto over the pizza.
6. Cut the prosciutto into small pieces and scatter over the pesto.
7. Dot the surface of the pizza with the goat cheese.
8. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown.
11. Remove from oven and allow to stand for 5 minutes.
12. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil before slicing and serving.

Notes

No Knead Pizza Dough

Sundried Tomato Almond Pesto

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 283Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 30mgSodium 999mgCarbohydrates 25gFiber 2gSugar 16gProtein 16g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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