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tuscan pesto bacon pizza

Pesto rosso might just be my new favorite condiment. At least for the next month or so.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 6

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

*Tofu bacon:
  • 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.
Keyword bacon, cheese, fall, kale, pesto, pesto rosso, pizza, summer, sundried tomatoes, tofu bacon, tuscan, vegetarian, weeknight dinner