Yellow Tomato & Basil Pesto Pizza

with Hot Honey Cauliflower

45 MIN

+$3.99/serving 3 Servings

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add Hot Italian Pork Sausage

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 hot honey for just a bit of heat.
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Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
16 oz Pizza Dough
4 oz Fresh Mozzarella Cheese
1 14-Oz Can Whole Peeled Yellow Tomatoes
1 head Cauliflower
1 clove Garlic
3 Tbsps Basil Pesto
2 oz Fontina Cheese
2 tsps Honey
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Make the sauce

Remove the dough 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 small pot, 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, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

2 Cook the sausage

Transfer the sauce to a bowl. Rinse and wipe out the pot. In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

3 Prepare & roast the cauliflower

Meanwhile, 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 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 Assemble & bake the pizza

Meanwhile, grate the fontina on the large side of a box grater. Lightly oil a separate 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 with the sauce, cooked sausage, mozzarella (tearing into small pieces before adding), grated fontina. Season with salt and pepper. Bake the pizza, rotating the sheet pan halfway through, 17 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.

5 Finish & serve your dish

Meanwhile, in a bowl, combine the honey, 1/2 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. Evenly top the baked pizza with the pesto. Carefully transfer to a cutting board and cut into equal-sized pieces. Serve the finished pizza with the roasted cauliflower on the side. Drizzle the cauliflower with the hot honey. Enjoy!