Easy Pesto Pizza with Fresh Tomatoes & Farmstead Mozzarella

Yield 2-3 (makes two pizzas)

Author Madeline King

Prep time

10 Min

Cook time

14 Min

Total time

24 Min

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Easy Pesto Pizza with Fresh Tomatoes & Farmstead Mozzarella

Loaded with vibrant pesto, fresh tomatoes and mozzarella, herby pesto pizza screams summer! Finished with a sprinkling of Ocean State Pepper’s Pizza Seasoning, garlic, tomato powder and herbs add classic Italian flavor. Our spice blend is also magical on vegetables, pasta, sauces and bread. Mangia!

Ingredients

Equipment: two half sheet baking pans, paper towel-lined plate

• 1 package Pizza Shells (2 shells)
• 1/2 cup local pesto, divided
• 8 ounces whole milk mozzarella cheese, thinly sliced
• 2 vine-ripened tomatoes
• 1/4 cup grated Parmigiano-Reggiano or Asiago
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• Ocean State Pepper Co. Pizza Seasoning
• 1/4 cup gently packed fresh basil leaves, torn

Instructions

1. Preheat the oven to 400°F. Add shells to prepared baking sheets and poke a few holes in the dough to prevent bubbling.
2. Spread 1/3 cup of the pesto evenly over the pizzas. Bake for 4 minutes.
3. Meanwhile, cut the tomatoes crosswise into 1/8-inch-thick slices and place on paper towel-lined plate to drain the juices.
4. Remove the pan from the oven; then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an 1/8 teaspoon salt, a few grinds fresh black pepper and a generous sprinkling of pizza seasoning.
5. Place the pizzas back in the oven and bake until the crust is slightly golden, 8 to 10 minutes more. Transfer the pizzas to a cutting board.
6. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately. Enjoy!