Tomato Pesto Pizza
Ingredients
- 1 pizza crust (I like this recipe from Well Your World)
- 2 15-ounce cans great northern beans, drained and rinsed (OR 1 14-ounce block extra firm tofu)
- ½ to 1 cup pesto
- ½ red onion, thinly sliced
- 5 or 6 tomatoes, sliced (local heirloom preferred, but any tomatoes will do)
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare your pizza crust per package directions or using your favorite recipe.*
- Add beans to a food processor and blend, adding just enough water to get a thick hummus-like consistency.
- Add as much pesto as you like to the food processor, and blend just long enough to incorporate it into the beans.
- Spread a layer of the pesto bean mixture all over your prepared pizza crust, adding as much as you prefer. Save any leftovers for another pizza, sandwich spread, pasta sauce, or salad dressing.
- Spread a layer of red onions all over the pesto sauce.
- Add tomato slices all over the top.
- Bake for 25 to 30 minutes or until the crust is baked through and the tomatoes start to caramelize.
Notes
*You can pre-bake the crust and then add the toppings and keep them raw. Or you can bake the crust with the toppings. Both options are delicious!
*If using tofu instead of beans, drain any excess liquid, add to the food processor and then blend, but do not add extra water to the food processor.
Pesto Recipe
Ingredients
- 3 or 4 garlic cloves
- ¼ cup or 1 ounce walnuts (optional)
- 3 lightly packed cups basil
- ¼ cup parsley
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons balsamic vinegar
- ¼ cup water
Directions
- Add peeled garlic cloves to a food processor and pulse a few times to roughly chop.
- Add remaining ingredients and blend, stopping and scraping the sides occasionally, and adding water as needed until desired pesto consistency is reached.
- Store in the fridge for 3 or 4 days and use in salad dressings, as a simple pasta sauce, or on sandwiches or pizza.
