Smoky Tomato Pesto Pizza with Creamy Chao Cheese
Serves 2-4 | Crafted with Smoked Tomato Plant-Based Deli Slices
- Make it Smoky
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
Try this quick and easy pizza with fragrant flavors of fresh basil pesto and heirloom cherry tomatoes. It’s baked on a golden crust with smoked tomato deli slices and hints of red wine and smoked hickory. Great as an appetizer to share — just cut into little squares.
1½ cups fresh basil leaves, packed
1 clove garlic, minced
¼ cup sweet white onion, chopped
½ cup vegetable oil
⅓ cup pine nuts
1 tsp. lemon zest
½ tsp. sea salt
10” thin stone-baked pizza crust or flatbread
1 tsp. extra virgin olive oil
3 slices Field Roast Chao Creamy Original Slices
8-10 colored heirloom cherry tomatoes, halved, large ones sliced in 3
5 slices Field Roast Smoked Tomato Plant-Based Deli Slices
For the Basil Pesto, place the basil leaves, garlic, sweet onion and vegetable oil in a food processor. Process on low, pulsing until basil is very finely chopped and the mixture comes together and is bright green and fairly smooth, about 1 minute. Add the pinenuts, lemon zest and salt and process for another 15 seconds.
Preheat the oven to 425°F.
Place the stone-baked pizza crust or flatbread on a baking sheet and brush with the extra virgin olive oil. Tear the Field Roast Chao creamy original slices into large pieces and place evenly over the crust. Top with cherry tomatoes, cut sides up and little dollops of pesto (about ¼ cup should do it). Fold the Field Roast Smoked Tomato Plant-Based Deli Slices into quarters and arrange evenly over the pizza.
Bake on the bottom rack of the oven for 8 to 10 minutes until tomatoes are softened, Chao is melted and the crust is crispy. Transfer pizza to a cutting board. Dot with a little more fresh basil pesto. Let rest for 2 minutes before slicing.