Tomato & Basil Pesto Pizza

with Roasted Cauliflower

45 MIN

4 Servings

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From the Test Kitchen

This classic pizza gets a verdant burst of flavor from our basil pesto, which is first dolloped onto the dough alongside creamy fresh mozzarella before baking, then used again as a fresh garnish just before serving. We’re pairing the flavorful pizza with a tangy side of roasted cauliflower, which highlights favorite Sicilian ingredients like almonds and briny capers.

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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

22 oz Pizza Dough
1 8-Ounce Can Tomato Sauce
½ lb Fresh Mozzarella Cheese
½ lb Cocktail Tomatoes
2 cloves Garlic
1 head Cauliflower
2 oz Spinach
⅓ cup Basil Pesto
1 oz Sliced Roasted Red Peppers
1 Tbsp Sherry Vinegar
2 Tbsps Sliced Roasted Almonds
0.7 oz Grana Padano Cheese
1 Tbsp Capers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the cauliflower:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Slice the head into 1-inch pieces (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Transfer the roasted cauliflower to a serving dish.

2 Assemble the pizza:

While the cauliflower roasts, lightly oil a separate sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the tomato sauce onto the prepared dough. Season with salt and pepper. Evenly top with the spinach, mozzarella cheese (tearing into bite-sized pieces before adding), and half the pesto. Season with salt and pepper.

3 Bake the pizza:

While the cauliflower continues to roast, bake the pizza, rotating the sheet pan halfway through, 21 to 23 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Prepare the remaining ingredients:

While the pizza bakes, grate the Grana Padano cheese on the small side of a box grater. Quarter the tomatoes. Roughly chop the peppers. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the quartered tomatoes, chopped peppers, capers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

5 Finish the cauliflower & serve your dish:

Top the roasted cauliflower with the marinated tomatoes (including any liquid) and almonds. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top with the remaining pesto and grated Grana Padano cheese. Serve the finished pizza with the finished cauliflower on the side. Enjoy!