Prep 7 mins
Cook 30 mins
This is probably my favorite vegetarian pizza.
- Using a Tablespoon or other large spoon, drop the pesto sauce in blobs on the cheese pizza (use more or less pesto sauce as desired).
- Bake the cheese pizza in the oven per pizza recipe or package instructions.
- Remove baked pizza and top with fresh ripe tomato slices.
- Sprinkle the tomatoes with the grated Parmesan cheese (or salt and pepper). The tomatoes taste better with a bit of saltiness.
- Serve at once.
I recently decided to become a vegetarian for health reasons. The thought of giving up pizza was the worst part of doing the life-style change. Never before would I eat pizza without meat. And fresh tomatoes on top was just gross, but this is the yummiest pizza! I used a four-cheese DiGorno rising crust pizza which gave it a more realistic "real" (not frozen) pizza crust taste and texture. I used the 1/2 cup pesto sauce per the ingredients. I felt like that was too much pesto for the pizza. Next time, I might cut it down slightly. 3-5 tomatoes was way too many. I sliced 2 whole, medium sized tomatoes, and it was more than enough to cover the top. I followed the note about sprinkling the tomatoes with salt. I'm not sure how much that affected the end result but they tomatoes were good either way; which is difficult for me to say! All-in-all, I really enjoyed this pizza! I no longer feel deprived of my favorite foods. It really hits the spot and tastes like a good restaurant quality pizza. This is a keeper! Thanks for the amazing recipe!!! =)
This was wonderful! I used one of those small,one person pizzas because this recipe would never fly with my family. (They don't know what's good!!) I sliced the tomatoes while the pizza was cooking and salted them so they could soak it up. It turned out perfectly! Thanks so much for posting this easy and delicious recipe! Made for My 3 Chef's '08.