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Yellow Tomato & Basil Pesto Pizza
with Spicy Maple Cauliflower
45 MIN
+$1.95/serving
4 Servings
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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NutritionPER SERVING
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Calories830 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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22 oz Pizza Dough
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1 14-Oz Can Whole Peeled Yellow Tomatoes
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½ lb Fresh Mozzarella Cheese
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1 head Cauliflower
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1 clove Garlic
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⅓ cup Basil Pesto
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4 oz Shredded Fontina Cheese
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1½ Tbsps Spicy Maple Syrup
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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