Yellow Tomato & Basil Pesto Pizza with Hot Honey Cauliflower

Yellow Tomato & Basil Pesto Pizza

with Hot Honey Cauliflower

45 MIN
4 Servings
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    From the Test Kitchen

    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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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Yellow Tomato & Basil Pesto Pizza with Hot Honey Cauliflower
    Title
    • 22 oz Pizza Dough
    • 1 14-Oz Can Whole Peeled Yellow Tomatoes
    • 1 head Romanesco Cauliflower
    • 1 clove Garlic
    • ½ lb Fresh Mozzarella Cheese
    • ⅓ cup Basil Pesto
    • 4 oz Shredded Fontina Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 tsps Honey
    time-saving
    tips & techniques
    Make the sauce
    1 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 or the small side of a box grater, finely grate into a paste. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crushed 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

    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 fontina. Season with salt and pepper.

    Prepare & roast the cauliflower
    3 Prepare & roast the cauliflower

    Wash and dry the cauliflower. Remove the leaves; cut lengthwise through the core 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

    Meanwhile, 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 on the side. Drizzle the cauliflower with the hot honey. Enjoy!

    Tips from Home Chefs

    Make the sauce
    1 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 or the small side of a box grater, finely grate into a paste. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crushed 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

    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 fontina. Season with salt and pepper.

    Assemble the pizza
    Prepare & roast the cauliflower
    3 Prepare & roast the cauliflower

    Wash and dry the cauliflower. Remove the leaves; cut lengthwise through the core 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

    Meanwhile, 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 on the side. Drizzle the cauliflower with the hot honey. Enjoy!

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