1 hr 10 mins
Just Call Me Martha's Note:
This Mediterranean-style pizza is a wonderful change to everyday pizza. It's a great summertime dish to make when basil and tomatoes are in season. Althought you can use prepared pesto, I normally make my own which has quite a hint of lemon in it. Do not substitute dried basil - it just won't work. This would also make a great appetizer if sliced in very thin wedges.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Slice plum tomatoes into 1/4" thick slices.
- 3Arrange on lightly greased cookie sheet.
- 4Drizzle with olive oil and balsamic vinegar.
- 5Season with salt and pepper.
- 6Bake for 45 minutes.
- 7When tomatoes are ready, spread pesto on pizza crust.
- 8Top with sliced bocconcini and roasted tomatoes.
- 9Bake for 7- 9 more minutes.
- 10Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
- 11Return to oven for 2-3 more minutes.
- 12(Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.
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Nutritional Facts for Roasted Tomato and Basil Pizza
Serving Size: 1 (225 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 338.8
- Calories from Fat 228
- Total Fat 25.3 g
- Saturated Fat 11.7 g
- Cholesterol 64.1 mg
- Sodium 559.2 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 1.5 g
- Sugars 5.3 g
- Protein 20.0 g
The following items or measurements are not included:
thin pizza crust