Family Friendly

Yellow Tomato & Basil Pesto Pizza

with Hot Honey Asparagus

45 MIN

+$2.99/serving 4 Servings

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add Prosciutto

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 asparagus with honey mixed with red pepper flakes for just a bit of heat.
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
22 oz Pizza Dough
1 14-Oz Can Whole Peeled Yellow Tomatoes
½ lb Fresh Mozzarella Cheese
1 clove Garlic
⅓ cup Basil Pesto
4 oz Shredded Fontina Cheese
¼ tsp Crushed Red Pepper Flakes
2 tsps Honey
¾ lb Asparagus

step-by-step

instructions

Cook Along

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 (carefully, as the liquid may splatter) 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.

3 Bake the pizza

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.

4 Prepare & roast the asparagus

Meanwhile, wash and dry the asparagus. Snap off and discard the tough, woody stem ends. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

5 Finish & serve your dish

Evenly top the baked pizza with the pesto and the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). 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 asparagus on the side. Drizzle the asparagus with the hot honey. Enjoy!