Nutritional Info

Nutrition Facts

Serving Size 1 (27g)

Calories 31
Calories from Fat 14 (46%)
Amount Per Serving %DIV
Total Fat 1.6g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 2.3mg 1%
Sodium 33.8mg 1%
Potassium 51.3mg 1%
Total Carbohydrate 2.2g 1%
Dietary Fiber 0.2g 1%
Sugars 1.2g
Protein 1.7g 3%

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Recipe Description
This summertime favorite begins with a light layer of pesto that's embellished with slices of ripe tomato and dots of creamy goat cheese. It's a beautiful pizza, especially if you mix slices of red and yellow tomatoes. The peppery arugula, tossed with olive oil, goes on just before serving. The heat from the pizza wilts the greens by the time it reaches your lips!
Prep time
1 hr 10 min
Cook time
10 min
Ready In
1 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1   prepared pizza dough
1 Tablespoon(T)  unbleached all purpose flour, for dusting the work surface
1 Tablespoon(T)  cornmeal, for dusting the pizza paddle
1/4 Cup(c)  emerald green pesto
1   medium red or yellow tomato, thinly sliced
1 1/2 Ounce(oz)  goat cheese, crumbled
1 Ounce(oz)  baby arugula
2 Teaspoon(t)  olive oil

Preparation

If you're using dough that was frozen, once it has thawed, let it sit, covered with a damp towel, at room temperature until it has almost doubled in size, 30 minutes to 1 hour. If the room is cool, it may take longer for the dough to rise. Freshly made dough doesn't need this second rise. Meanwhile, position a rack at the lowest position in the oven and place a pizza stone or baking tiles on the rack. Preheat the oven to 500° F for at least 30 minutes so that the stone will be hot. Lightly flour the work surface and a rolling pin, if using. Generously dust a pizza paddle with cornmeal. Or, turn a baking sheet upside down and dust it with cornmeal. Shape the dough by patting it into a flat, round disk, then roll it out on the work surface into a 10 to 12 inch circle, 1/8 to 1/4 inch thick. Or use your hands to gently stretch the dough into shape. Transfer the dough to the prepared pizza paddle or baking sheet. Working quickly, spread a light coat of the pesto over the dough, leaving 1 inch around the edge bare. Arrange the tomato slices and goat cheese on top of the pesto. Slide the pizza off the paddle or baking sheet onto the preheated stone, using a jerking motion to release it. Bake the pizza until the crust is golden brown on the bottom and the toppings are sizzling hot, 5 to 10 minutes. Meanwhile, place the arugula in a small bowl and toss it with the olive oil. Remove the pizza from the oven by sliding the paddle or baking sheet under it or, if your pizza stone has handles, by removing the entire stone with the pizza on it. Slide the pizza onto a cutting board. Sprinkle the arugula over the pizza, then cut it into wedges and serve hot.

Additional notes

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Fresh Tomato Pizza
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