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Yellow Tomato & Basil Pesto Pizza
with Kale Caesar Salad
45 MIN
4 Servings
From the Test Kitchen
Sunny yellow tomatoes are cooked down into a tangy-sweet sauce for this gourmet pizza—simply topped with fresh mozzarella and dollops of our flavorful basil pesto. For our side, we’re marinating kale in an easy take on creamy Caesar dressing, which helps to soften the hearty greens.
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NutritionPER SERVING
-
Calories850 Cals (est.)
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fresh
ingredients
Title
- 22 oz Pizza Dough
- ½ lb Fresh Mozzarella Cheese
- 1 14-Ounce Can Whole Peeled Yellow Tomatoes
- 2 cloves Garlic
- 1 bunch Kale
- ¼ cup Mayonnaise
- ¼ cup Grated Parmesan Cheese
-
1 oz Sweet Piquante Peppers
- 1 Tbsp Sherry Vinegar
-
⅓ cup Basil Pesto
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the kale:
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. Roughly chop the peppers. Remove and discard the stems of the kale; thinly slice the leaves. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the mayonnaise, vinegar, half the parmesan cheese, and up to half the garlic paste. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper. Add the sliced kale to the bowl and toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
2
Make the sauce:
While the kale marinates, in a large 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. Turn off the heat. Season with salt and pepper to taste.
3
Prepare the dough & assemble the pizza:
While the sauce cooks, lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. If the dough is resistant, let rest 5 minutes. 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 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 crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.
5
Finish the salad:
While the pizza bakes, add the chopped peppers to the bowl of marinated kale. Stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
Transfer the baked pizza to a cutting board; evenly top with the pesto (kneading the packet before adding). Cut into equal-sized pieces. Garnish with the remaining parmesan cheese. Serve the finished pizza with the salad on the side. Enjoy!
1
Prepare the ingredients & marinate the kale:
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. Roughly chop the peppers. Remove and discard the stems of the kale; thinly slice the leaves. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the mayonnaise, vinegar, half the parmesan cheese, and up to half the garlic paste. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper. Add the sliced kale to the bowl and toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
2
Make the sauce:
While the kale marinates, in a large 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. Turn off the heat. Season with salt and pepper to taste.
3
Prepare the dough & assemble the pizza:
While the sauce cooks, lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. If the dough is resistant, let rest 5 minutes. 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 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 crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.
5
Finish the salad:
While the pizza bakes, add the chopped peppers to the bowl of marinated kale. Stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
Transfer the baked pizza to a cutting board; evenly top with the pesto (kneading the packet before adding). Cut into equal-sized pieces. Garnish with the remaining parmesan cheese. Serve the finished pizza with the salad on the side. Enjoy!
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