tuscan pesto bacon pizza
There’s pesto, then there’s pesto rosso.
I usually dabble in traditional green pesto – or, as traditional as my iterations are, since pesto can contain pretty much any slew of shit and is easy to customize based on what random-ass herbs I have lying around my fridge.
Red pesto, by contrast, is a bit more formulaic. Red pesto ain’t red pesto without sundried tomatoes, and while I’ve enjoyed red pesto before I tend to forget such a condiment exists. I merely don’t consider it closely when I’m developing recipes unless something Tuscan-style pops into my brain
Which it did, today, thanks to a stray bag of kale haunting my crisper drawer from last week’s salad.
And for real, holy crapsicles, kids, this Tuscan Pesto Bacon Pizza is both simplicity and a big ole flavor bomb. The easiest sundried tomato pesto spread onto a crisp crust with three cheeses, shredded kale, and whatever -itarian-type of bacon you wish to use for your tastebuds’ delight.
Cozy and September-apropos while also using up the last of that beautiful summertime basil. Cos we like a good multitasking recipe around here as the seasons transition.
You (Tus)Can Do It!
Go ahead and pick up a nice jar of oil-packed sundried tomatoes from the store. Brand doesn’t matter, just ensure they’re not dry bagged. You need that infused oil for the pesto.
Throw those ‘maters in a food processor along with fresh basil, walnuts, garlic, parmesan, and the aforementioned oil. Whip up until chunky and well combined, but it should not puree into a liquid. If it does, add more sundried tomatoes and maybe some more walnuts as well. As always, adjust salt and pepper if needed.
If you happen to have some pesto left after baking your pizzas, jar it up and store for up to a week in the fridge.
Prep your tofu or regular bacon at this point. If making my tofu version, allow about 40 minutes or so extra prep time than what is listed in the recipe card.
Sprinkle a big baking sheet with a touch of cornmeal and preheat oven to 500 degrees.
Obtain your ball of pizza dough and divide in half. Working with one ball, stretch and pull and yank and toss into a roughly 10 inch circle with a defined ridge around the perimeter for your crust. Brush the whole thing with a bit of olive oil and poke some holes in the bottom. Bake 5 minutes. This parbaking allows for the crust to set up and better hold your toppings.
Next, spread about half of the pesto onto the bottom of your parbaked dough. Dust with the kale and the trifecta of cheeses – mozzarella, provolone, and parmesan – and finish with bacon crumbles. Slide back into the oven until golden, melty, and crispy. Shouldn’t take more than 10 minutes.
Repeat the pizza-forming process with your second ball of dough. When both are finished (or not, if you’re impatient, you can just go to town on your first pie!), slice up and serve with lots of fresh basil. Enjoy how indulgent it feels yet how effortless it was to create.
Plus, your house will smell like a neighborhood trattoria for the rest of the day. That’s a bonus to me!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Tuscan-inspired fare that tastes more than fair:
One Skillet Tuscan Parmesan Salmon
tuscan pesto bacon pizza
Ingredients
- 1 lb pizza dough, homemade or store bought
- 3/4 cup pesto rosso (recipe below)
- 1 1/2 cups Tuscan kale, shredded
- 1 cup low-moisture mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
- 1/2 cup fresh parmesan cheese, grated
- 6-8 strips tofu or regular bacon, crumbled
- fresh basil, for serving
pesto rosso (sundried tomato pesto)
- 1/2 cup oil-packed sundried tomatoes, not drained
- 1/2 cup fresh basil
- 1/3 cup oil from the sundried tomato jar
- 1/4 cup walnut halves
- 4 cloves garlic, peeled
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 500 degrees. Lightly dust a large baking sheet with cornmeal.
- In the bowl of a food processor, combine the sundried tomatoes, basil, oil, walnuts, garlic, and parmesan, as well as a pinch of salt and pepper. Blitz until finely texture, but it should not puree. Taste and adjust seasonings as needed.
- Divide the pizza dough in half. Stretch, pull, push, dodge, dip, duck, etc. the dough into a roughly 10 inch circle on the baking sheet. Brush lightly with oil and poke a few holes in the bottom of the crust. Bake 5 minutes.
- Spread half of the listed amount of pesto onto the crust. Sprinkle on half the kale, then half the cheeses, and finish with half of the bacon crumbles. Bake 8-10 minutes longer until golden, bubbly, and melty.
- Repeat the above steps with the other half of the dough. Slice and serve hot!
Notes
-
Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
-
Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
-
In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
-
Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.
