Roasted Pepper Pesto Tomato Pizza
Elevate your pizza night with this vibrant and flavor-packed Roasted Pepper Pesto Tomato Pizza! Featuring a homemade roasted red pepper pesto made with sweet bell peppers, fresh basil, garlic, and Parmesan, this recipe introduces a delicious twist to a classic favorite. Topped with creamy fresh mozzarella, juicy sliced tomatoes, and a sprinkle of oregano, every bite bursts with summer-fresh flavors. The golden, crispy crust perfectly balances the rich, savory toppings, while optional red pepper flakes add a subtle kick. Ready in just 40 minutes, this colorful, gourmet pizza is perfect for casual dinners, weekend parties, or any occasion that calls for a taste of Italian-inspired perfection.
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Recipe Information
Ingredients
- 1 ball (12-inch size) Pizza dough
- 2 whole Roasted red bell peppers
- 1 cup Basil leaves
- 2 cloves Garlic
- 2 tablespoons Pine nuts
- 0.33 cup (grated) Parmesan cheese
- 0.25 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 8 ounces (sliced) Fresh mozzarella cheese
- 2 medium (sliced) Tomatoes
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
To prepare the roasted red pepper pesto, add the roasted red bell peppers, basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper to a food processor. Blend until smooth. Taste and adjust seasoning if needed.
On a lightly floured surface, roll out your pizza dough into a 12-inch circle. If the dough resists stretching, allow it to rest for 5 minutes before trying again.
Transfer the rolled-out dough onto a piece of parchment paper for easy handling. If using a pizza peel, you can place it directly on the peel.
Spread a generous layer of the roasted red pepper pesto over the pizza dough, leaving a small border around the edges.
Lay the fresh mozzarella slices evenly over the pesto layer.
Arrange the tomato slices on top of the mozzarella. Sprinkle with dried oregano and, if you like a bit of heat, red pepper flakes.
Carefully transfer the pizza (along with the parchment paper, if used) onto the preheated pizza stone or a baking sheet.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes before slicing.
Serve warm and enjoy your homemade Roasted Pepper Pesto Tomato Pizza!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 27.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
