Monday, June 27, 2011
I had been craving pesto for the last several days. I've also had a slight craving for pizza. I memory serves me well, I may have made these before sans avocado. Or maybe it's because it's one of my favorite pizza from the Whole Foods Hot prepared foods area. It could be the latter. I still had some pizza dough that I made a couple months ago that I keep in the freezer. It does help to keep a batch for future use.
I made the pesto fresh the day before. The tomato I used and avocado I've had for about a week in the fridge, so I was definitely beckoning me to use them. I've had my fair share of salads the past two weeks, so I needed to jazz up the two on this meal. Now the avocado can be totally optional for those who don't like it. I added it to the pizza right before serving so it's still fresh and not turn brown in the cooking process. A delicious lunch with a nice cold glass of iced tea. Perfect for a summer day. No fuss meal.
Pesto Tomato Pizza (with Avocado)
1 frozen pizza dough - defrosted
4 Tbsp pesto (recipe below)
1 medium firm tomato - sliced and seeds removed
1 c shredded parmesan cheese
1 small ripe avocado - diced (optional)
Preheat oven to 400˚F.
Rolled out the pizza dough to your desired diameter. Spread the pesto evenly leaving roughly 1-inch from the edge for the crust.
Sprinkle half of the cheese over the pesto, then lay the tomato slices, sprinkle the remaining cheese.
Bake in the oven for 15 minutes (until the cheese has melted and the dough has cooked through). Just before serving top with the fresh avocado.