Yellow Tomato & Basil Pesto Pizza with Spicy Maple Cauliflower
Family Friendly

Yellow Tomato & Basil Pesto Pizza

with Spicy Maple Cauliflower

45 MIN
+$1.95/serving 4 Servings
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    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 spicy maple syrup for just a bit of heat.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    fresh
    ingredients
    Yellow Tomato & Basil Pesto Pizza with Spicy Maple Cauliflower
    Title
    • 3 oz Prosciutto
    • 22 oz Pizza Dough
    • 1 14-Oz Can Whole Peeled Yellow Tomatoes
    • ½ lb Fresh Mozzarella Cheese
    • 1 head Cauliflower
    • 1 clove Garlic
    • ⅓ cup Basil Pesto
    • 4 oz Shredded Fontina Cheese
    • 1½ Tbsps Spicy Maple Syrup
    time-saving
    tips & techniques
    Prepare & make the sauce
    1 Prepare & 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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crushed tomatoes 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.

    Assemble the pizza
    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 with the sauce, mozzarella (tearing into small pieces before adding), and fontina. Season with salt and pepper.

    Prepare & roast the cauliflower
    3 Prepare & roast the cauliflower

    Wash and dry the cauliflower. Remove the leaves; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a separate 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.

    Bake the pizza
    4 Bake the pizza

    Meanwhile, 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.

    Finish & serve your dish
    5 Finish & serve your dish

    Evenly top the baked pizza with the pesto and 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. Serve the finished pizza with the roasted cauliflower on the side. Drizzle the cauliflower with the maple syrup. Enjoy!

    Tips from Home Chefs

    Prepare & make the sauce
    1 Prepare & 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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crushed tomatoes 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 with the sauce, mozzarella (tearing into small pieces before adding), and fontina. Season with salt and pepper.

    Assemble the pizza
    Prepare & roast the cauliflower
    3 Prepare & roast the cauliflower

    Wash and dry the cauliflower. Remove the leaves; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a separate 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 Bake the pizza

    Meanwhile, 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.

    Bake the pizza
    Finish & serve your dish
    5 Finish & serve your dish

    Evenly top the baked pizza with the pesto and 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. Serve the finished pizza with the roasted cauliflower on the side. Drizzle the cauliflower with the maple syrup. Enjoy!

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