Yellow Tomato & Basil Pesto Pizza Fill 1 Created with Sketch.

with Hot Honey Cauliflower

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
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This crowd-pleasing pizza gets a sunny twist from yellow tomatoes cooked into a simple sauce, whose sweet, mellow flavor gets delicious contrast from herbaceous basil pesto dolloped on top just before serving. For a sophisticated side, we’re drizzling roasted cauliflower with honey mixed with red pepper flakes for just a bit of heat.

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Prepare & make the sauce:
1 Prepare & make the sauce:

Remove the dough and honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Place the tomatoes in a bowl; gently break apart with your hands. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble the pizza:
2 Assemble the pizza:

While the sauce cooks, if necessary, grate the fontina on the large side of a box grater. Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce, mozzarella (tearing into small pieces before adding), and grated fontina. Season with salt and pepper.

Prepare & roast the cauliflower or romanesco:
3 Prepare & roast the cauliflower or romanesco:

Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Bake the pizza:
4 Bake the pizza:

While the cauliflower or romanesco roasts, bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Finish & serve your dish:
5 Finish & serve your dish:

Evenly top the baked pizza with the pesto. Carefully transfer to a cutting board and cut into equal-sized pieces. In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Serve the finished pizza with the roasted cauliflower or romanesco on the side. Drizzle the cauliflower or romanesco with the hot honey. Enjoy!

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Prepare & make the sauce:
1 Prepare & make the sauce:

Remove the dough and honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Place the tomatoes in a bowl; gently break apart with your hands. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

2 Assemble the pizza:

While the sauce cooks, if necessary, grate the fontina on the large side of a box grater. Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce, mozzarella (tearing into small pieces before adding), and grated fontina. Season with salt and pepper.

Assemble the pizza:
Prepare & roast the cauliflower or romanesco:
3 Prepare & roast the cauliflower or romanesco:

Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

4 Bake the pizza:

While the cauliflower or romanesco roasts, bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Bake the pizza:
Finish & serve your dish:
5 Finish & serve your dish:

Evenly top the baked pizza with the pesto. Carefully transfer to a cutting board and cut into equal-sized pieces. In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Serve the finished pizza with the roasted cauliflower or romanesco on the side. Drizzle the cauliflower or romanesco with the hot honey. Enjoy!