Pizza with basil pesto

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

A vibrant vegetarian pizza infused with Mediterranean flavors. We use store-bought pizza crusts, but you can use your favorite pizza dough for the crust. Each crust is generously spread with homemade basil pesto and topped with caramelized onions, which imbue the pizza with a tangy sweetness that contrasts beautifully with the refreshing basil. The pizza is then topped with tomato slices, roasted black olives, and a sprinkle of Parmesan cheese. For crispy edges, brush them with olive oil before baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large pizza bases, white or whole wheat
4 tbsp. l. + 1 tbsp. olive oil
4 medium sweet onions, such as Vidalia, thinly sliced
6 tablespoons whole raw walnuts
2/3 cup grated Parmesan cheese, plus extra for sprinkling (optional)
1/4 cup freshly squeezed lemon juice (from about 1 lemon)
4-5 cloves of garlic, crushed
Sea salt
4 cups coarsely chopped fresh basil
2 cups loosely packed fresh spinach
1 cup finely chopped Kalamata olives
1 tbsp balsamic vinegar
3 medium tomatoes, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering, about 2 minutes, then add the onion. Cook over low heat, stirring occasionally, until the onion is golden brown and caramelized, 20 to 30 minutes.

Meanwhile, combine the walnuts and 1 cup olive oil in a food processor and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic, and 1 teaspoon sea salt and process until smooth, about 1 minute. Add 3 3/4 cups chopped basil, reserving the remaining 1/4 cup for sprinkling on the pizza. Add the spinach and process until smooth, about 1 minute.
In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat until shimmering, about 2 minutes. Add the olives and sauté for 5 minutes. Remove from heat, then stir in the balsamic vinegar and a pinch of sea salt to taste.
For assemblyPlace the pizza crusts on two baking sheets or large round pizza pans. Spread the pesto sauce on top, leaving a 0.5 cm border. Top with the caramelized onions, tomatoes, reserved basil, and olive oil mixture. Sprinkle with a little grated Parmesan cheese, if desired. Bake until the crusts are golden brown, 8 to 10 minutes.

Categories:

recipe / Vegetarian dishes / Fast food / Pizzas / Bakery / Savory pies / Italian cuisine

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