Summer Tomato & Pesto Pizza

by Recipe by Nick and Sarah Waldman


  • 1 dough ball
  • 1/3 cup pesto sauce
  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons pine nuts
Summer Tomato & Pesto Pizza

Elizabeth Cecil

Toast the pine nuts in a dry pan until lightly golden. Prepare the oven and stretch the dough onto a pizza peel. Bake the dough, without sauce or toppings. Remove from the oven and coat it with your favorite pesto sauce—we like to add arugula and lemon juice to a traditional basil pesto for an additional kick.

Sprinkle the top with sliced tomatoes and toasted pine nuts. Slice and serve.

Yield: 1 pizza