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Yellow Tomato & Basil Pesto Pizza
with Kale Caesar Salad
55 MIN
4 Servings
From the Test Kitchen
This crowd-pleasing pizza gets a sunny twist from yellow tomatoes, cooked into a simple sauce with garlic. Toppings of melty fresh mozzarella and dollops of our cashew and pine nut pesto—added just before serving—add more layers of savory flavor. On the side, we’re marinating kale (yours may be green curly, dark green lacinato, or red) in our take on creamy Caesar dressing, which helps to soften the hearty greens.
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NutritionPER SERVING
-
Calories960 Cals (est.)
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fresh
ingredients
Title
- 1½ lbs Pizza Dough
- ½ lb Fresh Mozzarella Cheese
- 1 14-Ounce Can Whole Yellow Tomatoes
- 2 cloves Garlic
-
1 bunch Kale
- 1 Lemon
-
⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
- ¼ cup Mayonnaise
- 2 Tbsps Grated Parmesan Cheese
-
¼ cup Pickled Peruvian Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the salad:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Place the tomatoes in a bowl; gently break apart with your hands. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; thinly slice the leaves. In a large bowl, combine the mayonnaise, the juice of all 4 lemon wedges, half the parmesan cheese, and up to half the garlic paste. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper. Add the sliced kale and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
2
Cook the sauce:
While the kale marinates, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
3
Prepare the dough & assemble the pizza:
While the kale continues to marinate, lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked sauce and mozzarella cheese (tearing into small pieces before adding). Season with salt and pepper.
4
Bake the pizza:
Bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese has melted and the crust is golden brown. Let rest for at least 2 minutes.
5
Finish the salad:
Just before serving, add the peppers to the bowl of marinated kale. Stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
Top the rested pizza with the pesto (stirring just before adding). Garnish with the remaining parmesan cheese. Serve the finished pizza with the salad. Enjoy!
1
Prepare the ingredients & start the salad:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Place the tomatoes in a bowl; gently break apart with your hands. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; thinly slice the leaves. In a large bowl, combine the mayonnaise, the juice of all 4 lemon wedges, half the parmesan cheese, and up to half the garlic paste. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper. Add the sliced kale and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
2
Cook the sauce:
While the kale marinates, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
3
Prepare the dough & assemble the pizza:
While the kale continues to marinate, lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked sauce and mozzarella cheese (tearing into small pieces before adding). Season with salt and pepper.
4
Bake the pizza:
Bake the pizza, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese has melted and the crust is golden brown. Let rest for at least 2 minutes.
5
Finish the salad:
Just before serving, add the peppers to the bowl of marinated kale. Stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
Top the rested pizza with the pesto (stirring just before adding). Garnish with the remaining parmesan cheese. Serve the finished pizza with the salad. Enjoy!
Tips from Home Chefs