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Rosemary-Roasted Tomato Pesto Pizza | Whole wheat crust is topped with a nut-free kale pesto lightened up with ricotta cheese, rosemary-roasted tomatoes, and fresh mozzarella cheese. A delicious and healthier way to enjoy pizza night at home. Get the vegetarian and nut-free recipe @jlevinsonrd.

Rosemary-Roasted Tomato Pesto Pizza

This Rosemary-Roasted Tomato Pesto Pizza is made on a whole wheat crust and topped with a nut-free kale pesto lightened up with ricotta cheese, rosemary-roasted tomatoes, and fresh mozzarella cheese. A delicious and healthier way to enjoy pizza night at home.
Course Pizza
Cuisine Italian, Nut-Free, Vegetarian
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6 -8
Author Jessica Levinson

Ingredients

Kale Pesto:

  • 5 ounces chopped kale
  • 2 cloves peeled garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon Kosher salt

Rosemary-Roasted Tomatoes:

  • 1 cup cherry tomatoes , halved lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
  • Pinch Kosher salt

Pizza:

  • Whole wheat flour for dusting
  • 8 ounces refrigerated whole-wheat pizza dough (I like Trader Joe's)
  • Olive oil for brushing
  • 8 ounce ball fresh mozzarella cheese , sliced into medallions

Instructions

For the Kale Pesto:

  1. Bring a large pot of water to a boil and blanch the kale. Squeeze out excess water from the kale and add to a food processor. Add the remaining pesto ingredients and pulse until well combined and smooth. Strain the pesto to remove some of the excess moisture and set aside.

For the Rosemary-Roasted Tomatoes:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and toss tomatoes on it with olive oil, rosemary, and salt. Roast for 10 minutes, stirring halfway through.

For the Pizza:

  1. Prepare a pizza stone or round pizza tray. If using a metallic tray, coat with oil or cooking spray.
  2. Spread some whole wheat flour on the counter or non-stick rolling mat. Roll the dough into a medium-thin circle. Carefully transfer dough to pizza tray. Brush top of dough with olive oil and bake 2-3 minutes until dough is lightly cooked.
  3. Spread about 1/2 to 3/4 cup kale pesto on lightly-cooked dough. Top with mozzarella medallions and rosemary-roasted tomatoes. Return to oven and bake 12 minutes until the dough is fully cooked and cheese is melted and starting to brown and bubble. Slice into six or eight slices and serve hot.

Recipe Notes

Pesto makes about 2 cups. Reserve remaining pesto in refrigerator or freezer for another pizza or to top pasta.