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Yellow Tomato & Basil Pesto Pizza
with Kale Caesar Salad
40 MIN
4 Servings
From the Test Kitchen
To top this crowd-pleasing pizza, we’re making an easy sauce with specialty yellow tomatoes, a variety beloved for their mellow flavor—the perfect complement for layers of creamy fresh mozzarella and herbaceous basil pesto. A side salad of kale and bright piquante peppers helps cut through the pizza’s richness.
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NutritionPER SERVING
-
Calories870 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
- 1 clove Garlic
- 1 bunch Kale
- ¼ cup Mayonnaise
-
1 oz Sweet Piquante Peppers
- 1 Tbsp Sherry Vinegar
-
⅓ cup Basil Pesto
- ¼ cup Grated Pecorino Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Make the sauce:
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. Place the tomatoes in a bowl; gently break apart with your hands. Peel and finely chop 1 clove of garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
2
Assemble the pizza:
While the sauce cooks, lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. 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 sauce and mozzarella cheese (tearing into small pieces before adding). 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
Make the salad:
While the pizza bakes, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Roughly chop the peppers. In a large bowl, combine the mayonnaise, vinegar, as much of the remaining garlic paste as you’d like, and half the pecorino cheese. Slowly whisk in 1 tablespoon of olive oil until combined. Season with salt and pepper. Add the sliced kale and chopped peppers to the bowl. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Finish the pizza & serve your dish:
Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top the sliced pizza with the pesto. Serve the finished pizza with the salad on the side. Garnish with the remaining pecorino cheese. Enjoy!
1
Make the sauce:
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. Place the tomatoes in a bowl; gently break apart with your hands. Peel and finely chop 1 clove of garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
2
Assemble the pizza:
While the sauce cooks, lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. 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 sauce and mozzarella cheese (tearing into small pieces before adding). 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
Make the salad:
While the pizza bakes, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Roughly chop the peppers. In a large bowl, combine the mayonnaise, vinegar, as much of the remaining garlic paste as you’d like, and half the pecorino cheese. Slowly whisk in 1 tablespoon of olive oil until combined. Season with salt and pepper. Add the sliced kale and chopped peppers to the bowl. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Finish the pizza & serve your dish:
Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top the sliced pizza with the pesto. Serve the finished pizza with the salad on the side. Garnish with the remaining pecorino cheese. Enjoy!
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