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Mini Peach and Pesto Pizzas

June 2008
Mini Peach and Pesto Pizzas

by 2 people

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Serve a lighter version of pizza by using a pesto "sauce" and tomato and peach toppings.

Makes: 8 servings

Prep: 30 mins

Cook: 12 mins

  • 1 clove garlic
  • 1 cup loosely packed fresh basil
  • 1/2 cup pecans
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 1 13.8 ounce tub  refrigerated pizza dough
  • 2 tomatoes, sliced into 1/2-inch wedges
  • 2 small peaches, sliced into 1/2-inch wedges
  1. In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.
  2. Preheat the oven to 400 degrees . Roll out the pizza dough on a floured surface into a 14-inch square. Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.
  3. Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.